This Peach Tomato Salad is a lifesaver. Better yet, it’s so easy to do!
If you’ve ever had a Panzanella salad before, this one is something similar. Besides the obvious addition of fishing. Hey, Peach Panzanella maybe? Too late, we left with the tomato and peach salad 😂 Follow me…
Long live Beige!
Salads are an opportunity to load up on as many colorful ingredients as possible. But let’s not act like some of the best foods in life aren’t beige 😅. This salad really does have some additions that are beige in color, but for good reason of course.
So, strictly speaking, you could buy croutons, but they’re too easy not to. i actually like it rip a bagel for croutons, but ciabatta or sourdough are also good. You don’t need to cut it fine, just use your hands to cut off small pieces. Keep it nice and rustic.
ham and pine nuts
The other two additions that we have are the ham and the pine nuts, which will be cooked together with the croutons. You could keep the ham as is, but it is so rich and crispy!
Process shots: rip the donut apart and grease with oil, garlic powder and salt (photo 1), add the ham then bake (photo 2), add the pine nuts (photo 3), bake again (photo 4).
Tomato and Peach Salad
Tomatoes make up the bulk of this salad, so it’s important to present them at their tastiest. To do this, we will marinate them. Marinating the tomatoes will inject them with wonderful flavor. It will also draw in moisture to help form the marinade. It only needs to be 30 minutes or so, or even while you make the rest of the salad!
Process Shots: Add extra virgin olive oil, vinegar, basil, salt and pepper to bowl (photo 1), mix to combine (photo 2), add red onion and tomatoes (photo 3), mix to combine (photo 4), add ham and pine nuts to croutons (photo 5), mix to combine (photo 6).
Serve Tomato Peach Salad
Finally, let’s lay on some mozzarella and sprinkle some fresh basil leaves! I tend to serve it on a large plate and people come in right away, but you can serve it in individual portions if you prefer.
Can I do it in advance?
I wouldn’t make it ahead of time, just because the ham and croutons will get soft; but you can certainly marinate the tomatoes and keep them tightly closed in the fridge until you need them, then eat the rest of the recipe just before serving.
Well, let’s get into the full recipe for this Peach Tomato Salad, shall we?
How to make tomato and peach salad (full recipe and video)
MarinadeDirections: In a large bowl, whisk together 3 tablespoons extra virgin olive oil, 1.5 tablespoons vinegar, 1 heaping tablespoon finely chopped basil, and 1/4 teaspoon each salt and black pepper. Add the sliced tomatoes and onion, then marinate for about 30 minutes, or until the onion softens and a small puddle of tomato juice forms in the bottom of the bowl. Throw it from time to time.
Toast: Meanwhile, cut the bagel into small pieces on a baking sheet. Top with a drizzle of olive oil, along with a good pinch of salt and garlic powder. Cut each slice of ham into 3 or 4 pieces and roll between the croutons in the pan. Bake at 180°C for 10 minutes or until the bagel is golden brown. Remove the pan, sprinkle with 2 tablespoons of pine nuts and return to the oven for 2-3 minutes, or until golden brown (be careful, they will burn fast!). Remove from oven and let cool for a few minutes.
Salad: When the croutons, ham and pine nuts are at room temperature, add them to the tomatoes along with the sliced peach. Give everything a good launch.
ServeDirections: Pour into a bowl and sprinkle with a handful of fresh basil leaves. Cut the mozzarella into cubes and place it on the salad. Serve and enjoy your food!
a) Vinegar – If you’re in the UK, they sell it at Sainsbury’s. You can use regular balsamic vinegar, just dye the tomatoes brown, that’s all. You can use white or red wine vinegar or apple cider vinegar if you don’t have balsamic on hand, but balsamic is slightly preferable.
b) Marinate the tomatoes – It is important to inject wonderful flavor into the tomatoes, as they make up a large part of the salad. Marinating the tomatoes will also remove moisture to help form the marinade. If you’re short on time, let them sit while you prepare the rest of the recipe.
c) advance – I wouldn’t do everything in advance, just because the ham and croutons will get soft; but you can certainly marinate the tomatoes and keep them tightly closed in the fridge until you need them, then eat the rest of the recipe just before serving.
d) calories – Entire recipe divided by 4 taking 1 tablespoon of olive oil to make croutons.
If you like the look of this recipe, I suspect you will like my Tomato Burrata Salad!
For more similar recipes, check out these beauties:
summer salad recipes
If you liked this Peach Tomato Salad Recipe, be sure to Pin it for later! Have you already done it or do you have any questions? Give me a whistle in the comments and grab your free cookbook on the go!