peach tomato salad

This peach tomato salad is loaded with fresh, sweet corn, drizzled in basil vinaigrette and topped with crispy quinoa. So delicious!

Peach Tomato Corn Salad

quinoa

unsalted butter

kosher salt and pepper

cherry tomatoes, (halved)

beefsteak or heirloom tomatoes, (chopped)

peaches, (sliced)

(kernels

chives

basil leaves

garlic clove, (minced)

lemon juice

apple cider vinegar

extra virgin olive oil

Make the basil vinaigrette and set it aside. You can make this the night before too.

Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.

Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!

Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!

Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

basil vinaigrette

This sweet &amp; savory Peach Panzanella Salad is made with 10 simple ingredients and takes just 30 minutes to make for an easy Summer dish!

Peach Panzanella Salad

tomatoes

salt (for salting tomatoes)

bread

olive oil

parsley

salt

garlic powder

peaches (pitted &

shallot (thinly diced)

Tablespoons red wine vinegar

garlic (finely minced, garlic

fresh basil, chopped

salt & pepper (add more as desired)

Preheat the oven to 350F.

Prep the tomatoes by cutting them into slices/wedges, adding to a colander, salting with 1/4 teaspoon salt, and placing the colander over a bowl to collect the tomato juices. Let the tomatoes sit for at least 15-20 minutes.

While the tomatoes are resting, cut the sourdough into 1-inch cubes and add to a baking tray.

Top with the olive oil, dried parsley, salt, and garlic powder and toss to combine until the bread is coated.

Add the tray of bread to the oven and bake for 15 minutes. The outside of the bread should be browned and crisp but the insides should still have a chewy texture.

Toast the bread:

While the bread is toasting pit &amp; slice the peaches, finely dice the shallot, and roughly chop the basil.

Next, make the vinaigrette. Add the diced shallot, olive oil, red wine vinegar, the juices from the strained &amp; salted tomatoes, and garlic to a bowl and whisk together.  Set aside.

Prep the salad &amp; vinaigrette

Add the sliced peaches, tomatoes, toasted sourdough bread, shallot vinaigrette, and chopped basil to a large serving dish or bowl. Then, toss them together until combined.

If desired, add additional salt or freshly cracked pepper at this time to season the salad to your liking. Then, serve immediately or let sit 30 minutes before serving for an even better panzanella salad. Enjoy!

Assemble the salad:

https://content.jwplatform.com/videos/XyEZZHsP.mp4

This easy Peach Panzanella Salad is made with 10 simple ingredients and takes just 30 minutes to make. With sweet & savory flavors, this vegan Panzanella salad truly tastes like Summer!

This sweet &amp; salty Summer Peach &amp; Chickpea Salad is perfectly balanced—juicy peaches, hearty chickpeas, and fresh greens in a lemon olive oil dressing! Vegan &amp; Gluten-Free.

Summer Peach &amp; Chickpea Salad

(113 g) arugula (or sub other salad greens)

of 1/2-1 lemon, depending on preference

Salt and black pepper,

(280 g) grape tomatoes, cut in half

peach,

(33 g) slivered almonds

basil,

capers olives

Dress the Greens: 

add the arugula, oil, juice of 1/2 of a lemon, and a generous amount of salt and pepper to a large bowl. Toss well, using either clean hands or salad tongs.

Deck it Out: 

add in the chickpeas and tomatoes, then toss again. Top with the basil, peaches, and almonds.

Serve: 

immediately, with lemon wedges and extra salt &amp; pepper on the side. This salad is best enjoyed fresh, but can be kept in the fridge for up to 2 days.

https://content.jwplatform.com/videos/VCU0hVwU.mp4

This sweet & salty Summer Peach & Chickpea Salad is perfectly balanced—juicy peaches, hearty chickpeas, and fresh greens in a lemon olive oil dressing! Vegan & Gluten-Free.

Summer Peach & Chickpea Salad

Top 3 peach tomato salad recipes from across the web

The most viewed peach tomato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Peach Tomato Corn Salad

Peach Panzanella Salad

Summer Peach & Chickpea Salad

Top 3 peach tomato salad recipes from across the web

The most viewed peach tomato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach Tomato Corn Salad

Peach Panzanella Salad

Summer Peach &amp; Chickpea Salad

The most viewed peach tomato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Summer Peach & Chickpea Salad