Summer Chopped Tomato Peach Salad

Ingredients

• 0.5 cup extra virgin olive oil (For the vinaigrette)
• 1 tbsp lemon juice (Use up to 2 tablespoons, to taste)
• 1 tbsp fig preserves (Alternatively, use 2 teaspoons honey)
• 1 small shallot (Grated)
• 1 clove garlic (Grated)
• 0.5 cup fresh basil (Chopped; for the vinaigrette)
• 2 tbsp fresh thyme leaves (For the vinaigrette)
• kosher salt (To taste, divided)
• black pepper (To taste)
• chili flakes (To taste)
• 1 large head romaine lettuce (Shredded)
• 1 head radicchio (Shredded)
• 6 oz spicy salami (Chopped)
• 3 oz pepperoni (Chopped)
• 2 cup cherry tomatoes
• 0.5 cup kalamata olives (Pitted and chopped)
• 2 zucchini (Thinly sliced)
• 2.5 peaches (Slice into wedges; use 2 to 3 peaches)
• 1 cup fresh basil leaves (For the salad and garnish)
• 1 cup mini mozzarella cheese balls
• 1 cup feta cheese (Crumbled)
• 4 tbsp salted butter (For the breadcrumbs)
• 4 slices sourdough bread (Torn into pieces)
• 2 oz prosciutto (Bake until crisp)

Steps

1. 1

   Make the vinaigrette first. Add the olive oil, lemon juice, fig preserves, grated shallot, grated garlic, chopped basil, and thyme leaves to a glass jar.

2. 2

   Seal the jar and shake well until the dressing is emulsified. Taste and season with kosher salt, black pepper, and chili flakes.

3. 3

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. 4

   Arrange the butter, torn sourdough bread, and prosciutto on the prepared baking sheet. Bake for 10–15 minutes, until the bread is toasted and the prosciutto is crisp.

5. 5

   Transfer the toasted bread, crisp prosciutto, and melted butter from the baking sheet to a food processor. Season with salt and pulse until fine crumbs form. Alternatively, crumble the mixture finely with your hands.

6. 6

   Add the shredded romaine, shredded radicchio, chopped salami, chopped pepperoni, cherry tomatoes, chopped olives, sliced zucchini, peach wedges, basil leaves, mozzarella balls, and crumbled feta to a large salad bowl.

7. 7

   When ready to serve, pour the vinaigrette over the salad and toss thoroughly so the dressing coats all of the ingredients.

8. 8

   Top the salad with the prosciutto breadcrumbs and additional fresh herbs, then serve immediately.

Notes

For better storage, keep the greens and vinaigrette separate and combine shortly before serving; the salad may become wilted overnight. The recipe serves 8 and is best served fresh.

Nutrition per serving

• salad
• main
• side dish
• summer
• fresh vegetables
• fruit
• high-protein
• oven-baked