This Peach and Tomato “Pantoush” Salad blends the best parts of Mediterranean and Middle Eastern flavors with juicy peaches, ripe tomatoes, toasted bread, herbs, and a fresh vinaigrette.

You’re probably wondering what a “Pantoush” Salad is. Imagine if a panzanella salad—an Italian favorite of toasted bread and tomatoes with glugs of olive oil—met and fell in love with fattoush, a Middle Eastern salad with tomatoes, cucumbers, black olives, feta, and toasted pita bread. This would be their love child, with the added bonus of juicy peach wedges for a kiss of summer sunshine.

The rosé wine vinegar dressing adds a decidedly summery touch and a hint of bright acidity that makes this dish the perfect companion for a summer BBQ.

And just in case you’re still craving salad after this recipe, we have plenty of other salad recipes to keep your summer full of leafy greens.

If it’s peaches you’re after, try 20 of our favorite summer peach recipes.

Peach and Tomato Pantoush Salad with Feta and Herbs

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• Author: Julia Platt Leonard
• Yield: Serves 3–4 1x

Print Recipe

Description

Juicy peaches, tomatoes, toasted bread, feta, herbs, and a tangy rosé vinaigrette.

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Ingredients

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For the Vinaigrette:

• 1¼ tbsp rosé wine vinegar (or another wine vinegar)
• 3 tbsp olive oil
• ¼ tsp Dijon mustard
• Salt and black pepper, to taste

For the Salad:

• 1 clove garlic, peeled and smashed
• 12 oz tomatoes (a combination of plum, heirloom beefsteak, and cherry tomatoes)
• 1 peach (about 8–9 oz)
• ¼ cup oil-cured or Kalamata black olives
• ¼ cup crumbled feta cheese
• 1 Persian cucumber (about 4 inches long), or similar small cucumber
• 4 slices ciabatta bread, 1 inch thick, toasted
• 1 cup loosely packed fresh flat-leaf parsley, basil, and mint

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Instructions

For the Vinaigrette:

1. Whisk together the rosé wine vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.

For the Salad:

1. Rub the crushed garlic clove around the inside of a wooden salad bowl, then discard the garlic.
2. Slice the beefsteak and plum tomatoes into wedges. Cut the cherry tomatoes in half and add all the tomatoes to the salad bowl.
3. Pit the black olives, then chop or tear them in half. Add the olives and crumbled feta cheese to the bowl.
4. Slice the cucumber into thick wedges. Tear the toasted ciabatta into rough chunks and add both the bread and cucumber to the salad.
5. Pour in enough vinaigrette to lightly coat the ingredients. Toss gently, then taste and adjust the seasoning if needed.
6. Slice the peach into wedges and add them to the salad along with the fresh herbs. Pour over the remaining dressing and toss gently before serving.

Story and Recipe by Julia Platt Leonard
Styling by Anna Franklin
Photography by Laura Petrilla

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