Summer Chopped Tomato Peach Salad
Tieghan Gerard published this recipe on halfbakedharvest.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by haley beham on SeeMeCook
A colorful chopped summer salad combining juicy tomatoes, peaches, zucchini, greens, olives, deli meats, mozzarella, and feta. It is tossed with a basil-thyme fig vinaigrette and finished with crisp prosciutto breadcrumbs.
- Time
- 45 minutes
- Equipment
- Oven and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 15 g
- 20 g
- 40 g
- 3 g
- 20 g
- 5 g
- 600 g
- 300 g
- 300 g
- 65 g
- 390 g
- 375 g
- 40 g
- 150 g
- 150 g
- 55 g
- 130 g
Weights are estimates. Together, the ingredients weigh about 3.13 kg before cooking, which is about 390 g per serving.
Steps
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.
Seal the jar and shake well until the dressing is emulsified. Taste and season with kosher salt, black pepper, and chili flakes.
Preheat the oven to 400°F (200 °C) (200°C (400 °F)) and line a baking sheet with parchment paper.
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.
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.
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.
When ready to serve, pour the vinaigrette over the salad and toss thoroughly so the dressing coats all of the ingredients.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 558
- Protein
- 20 g
- Carbs
- 26 g
- Fat
- 43 g
- Fiber
- 5 g
Where the calories come from
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