Epic Tomato Peach Salad

overhead shot of tomato peach salad in large white dish garnished with fresh basil

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5 from 2 votes

This Tomato Peach Salad is an absolute show stopper. Better still, it's a breeze to make!

Prep Time10

Cook Time10

marinating time30

Total Time40

Course: Lunch

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Mixing bowl & Whisk
Baking Tray
Sharp Knife & Chopping Board
Serving Dish

Ingredients

4 medium Tomatoes, diced into 8 wedges each (14oz/400g total)
2 medium/large Peaches, diced into 16 thin wedges each (approx 4oz/120g each)
3 tbsp Extra Virgin Olive Oil, plus a drizzle more for croutons
1.5 tbsp White Balsamic Vinegar (see notes)
1 small bunch of Fresh Basil, 1 heaped tbsp finely diced + a handful of leaves to serve
1x 5oz/150g ball of Mozzarella, or similar size (can sub Burrata)
4 slices of Prosciutto
1 Bagel (can sub 3.5oz/100g sourdough or ciabatta)
2 tbsp Pine Nuts
1/2 small Red Onion, very thinly sliced
1/4 tsp EACH: Salt, Black Pepper (plus more salt for croutons)
pinch of Garlic Powder, for croutons

Instructions

Marinade: In a large mixing bowl whisk together 3 tbsp extra virgin olive oil, 1.5 tbsp vinegar, 1 heaped tbsp finely diced basil and 1/4 tsp salt & black pepper. Toss in sliced tomatoes and onion, then leave to marinate for around 30mins, or until the onion softens and a small pool of tomato juice forms at the bottom of the bowl. Toss every now and then.
Croutons: Meanwhile, tear the bagel into small bite-sized pieces onto a baking tray. Coat in a drizzle of olive oil, alongside a good pinch of salt and garlic powder. Tear each prosciutto slice into 3 or 4 pieces and scrunch up between the croutons on the tray. Place in the oven at 350F/180C for 10mins, or until the bagel turns golden. Take the tray out, sprinkle over 2 tbsp pine nuts and place back in the oven for 2-3mins, or until they turn deep golden (careful, they'll burn quickly!). Remove and leave everything to cool for a few mins.
Salad: Once the croutons, prosciutto and pine nuts are room temp add them to the tomatoes alongside the sliced peach. Give everything a good toss.
Serve: Pour into a serving dish and sprinkle over a handful of fresh basil leaves. Tear the mozzarella into chunks and nestle it into the salad. Serve up and enjoy!

Video

Notes

a) Vinegar - If you're in the UK they sell this in Sainsbury's. You can use regular balsamic vinegar, it just stains the tomatoes brown that's all. You can use white or red wine vinegar or apple cider vinegar if you have no balsamic on hand, but balsamic is slightly preferable.

b) Marinating Tomatoes - It is important to inject some gorgeous flavour into the tomatoes, as they make up a large bulk of the salad. Marinating the tomatoes will also draw out moisture to help form the marinade. If you're short on time just let them sit as you prep the rest of the recipe.

c) Make Ahead - I wouldn't make the whole thing ahead of time, just because the prosciutto and croutons will go soft; but you can certainly marinate the tomatoes and tightly store in the fridge until needed, then crack on with the rest of the recipe just before serving.

d) Calories - Whole recipe divided by 4 assuming 1 tbsp olive oil for making croutons.

Nutrition