Summer Chopped Tomato Peach Salad
Simple to throw together, yet so fresh and flavorful...like summer on a plate!
Foto: Half Baked Harvest
Ingredients
- 1/2 cup extra virgin olive oil
- 1 -2 tablespoons lemon juice
- 1 tablespoon fig preserves ((or 2 teaspoons honey))
- 1 small shallot, grated
- 1 clove garlic, grated
- 1/2 cup fresh basil, chopped
- 2 tablespoons fresh thyme leaves
- Kosher salt and black pepper
- chili flakes
- 1 head romaine lettuce, shredded (choose a large head)
- 1 head head radicchio, shredded
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 2 cups cherry tomatoes
- 1/2 cup pitted kalamata olives, chopped
- 2 zucchini, thinly sliced
- 2 -3 peaches, sliced into wedges
- 1 cup fresh basil leaves
- 1 cup mini mozzarella cheese balls
- 1 cup crumbled feta cheese
- 4 tablespoons salted butter
- 4 slices sourdough bread (torn)
- 2 ounces prosciutto
Steps
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1. To make the vinaigrette. Combine all ingredients in a glass jar. Taste and season with salt, pepper, and chili flakes. 2. To make the salad. Mix all ingredients in a large salad bowl. When ready to serve, pour over the vinaigrette, tossing well to coat the entire salad. Top with bread crumbs and fresh herbs. 3. To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 0.5 cup | - | - |
| -2 tablespoons lemon juice | 1 | - | - |
| fig preserves | 1 tablespoon | - | - |
| shallot | 1 small | - | - |
| garlic | 1 clove | - | - |
| fresh basil | 0.5 cup | - | - |
| fresh thyme leaves | 2 tablespoons | - | - |
| Kosher salt and black pepper | - | - | - |
| chili flakes | - | - | - |
| romaine lettuce | 1 head | - | - |
| head radicchio | 1 head | - | - |
| spicy salami | 6 ounces | $0.31/ikat | $9.38 |
| pepperoni | 3 ounces | - | - |
| cherry tomatoes | 2 cups | $0.75/kg | $0.15 |
| pitted kalamata olives | 0.5 cup | - | - |
| zucchini | 2 | - | - |
| -3 peaches | 2 | - | - |
| fresh basil leaves | 1 cup | - | - |
| mini mozzarella cheese balls | 1 cup | - | - |
| crumbled feta cheese | 1 cup | - | - |
| salted butter | 4 tablespoons | - | - |
| sourdough bread | 4 slices | - | - |
| prosciutto | 2 ounces | - | - |
*Estimated market prices, may vary by region
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