Description
Juicy peaches, tomatoes, toasted bread, feta, herbs, and a tangy rosé vinaigrette.
Ingredients
Scale
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
Instructions
For the Vinaigrette:
- Whisk together the rosé wine vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
For the Salad:
- Rub the crushed garlic clove around the inside of a wooden salad bowl, then discard the garlic.
- Slice the beefsteak and plum tomatoes into wedges. Cut the cherry tomatoes in half and add all the tomatoes to the salad bowl.
- Pit the black olives, then chop or tear them in half. Add the olives and crumbled feta cheese to the bowl.
- Slice the cucumber into thick wedges. Tear the toasted ciabatta into rough chunks and add both the bread and cucumber to the salad.
- Pour in enough vinaigrette to lightly coat the ingredients. Toss gently, then taste and adjust the seasoning if needed.
- 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.