Well, are you tired of all my summer recipes or are you loving them? I know I’ve been showcasing a lot of summer produce as of late. Lots of zucchini, tomatoes, peppers, and herbs. But I’m so excited the peaches have finally arrived for summer! I spent this last week getting creative with a box of sweet peaches from Peaches LA. And you all, the recipes that are coming your way – I am so happy with them! I’m starting things off with this fresh summer chopped salad. It has a lot of summer ingredients, but the prep work is so easy! Just 3 simple steps, so we gotta love that! A few summers ago I shared my tomato peach and burrata salad with you all. It’s been loved by so many of you every summer since. I admit, I really love it too, and I’ve remade it multiple times. I love adding peaches to otherwise savory dishes. Such a yummy summer twist that’s unexpected but always so loved. For this salad, I wanted to gather up everything I might put on a summer antipasto or cheese board and put it into a big chopped salad. It turned out so delish!
Details for you
Step 1: make the vinaigrette Start with the vinaigrette, which is key when it comes to additional flavor on this salad. It’s an olive oil, thyme, fig vinaigrette made with a small amount of raw shallot, garlic, and plenty of basil. The shallot adds this nice really subtle flavor, while the basil, thyme, and lemon brighten things up. You can use any combination of herbs you love most, but when it comes to a summer salad with tomatoes and peaches, I always say, add basil. Step 2: toss the salad For the salad, you need shredded lettuce, shredded radicchio, fresh cherry tomatoes, zucchini, peaches, and kalamata olives (or another olive you love). Then mozzarella, feta, and assorted deli meats. Pepperoni, spicy salami, and prosciutto are my recommendations. To toss the salad with the vinaigrette, then if you want, you can add the breadcrumbs, which I would highly recommend. Step 3: the breadcrumbs These are an extra step and they do require the oven. That said, don’t underestimate their deliciousness. The breadcrumbs are made with sourdough bread and cooked with butter and prosciutto. While the bread toasts on the pan the butter browns and the prosciutto gets crispy. Once everything is very golden and crisp, add it to the food processor and pulse the toasted bread into a finer crumb. Step 3: arrange the salad To serve, I love arranging the tossed salad in a big bowl. Then I take the crumbs and sprinkle them over the salad. Then top with fresh herbs. Not a lot of effort aside from chopping everything up, but such a gorgeous and delicious end result. This is a delicious side dish to any summer dinner. And if you’re hosting friends for dinner? I highly recommend making this, it never disappoints. Plus it doubles as the prettiest centerpiece for any summer table! Looking for other summer salads? Here are some favorites: Caprese Chicken Pasta Salad Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette Corn, Tomato, and Avocado Pasta Salad Lastly, if you make this Summer Chopped Tomato Peach Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
