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This colorful Summer Chopped Tomato Peach Salad is like summer on a plate. It has the most delicious basil vinaigrette and plenty of summer produce, meats, and feta cheese. Juicy cherry tomatoes, sweet peaches, zucchini, greens, and deli-cut meats are all tossed together with a tangy sweet basil fig vinaigrette. Serve this fresh summer chopped salad with a mix of feta and mozzarella cheese, then finish with prosciutto breadcrumbs for some crunch. It’s simple to throw together, yet so fresh and flavorful!

Well, are you tired of all my summer recipes or are you loving them? I know I’ve been showcasing a lot of summer produce as of late. Lots of zucchini, tomatoes, peppers, and herbs. But I’m so excited the peaches have finally arrived for summer!

I spent this last week getting creative with a box of sweet peaches from Peaches LA. And you all, the recipes that are coming your way – I am so happy with them!

I’m starting things off with this fresh summer chopped salad. It has a lot of summer ingredients, but the prep work is so easy! Just 3 simple steps, so we gotta love that!

A few summers ago I shared my tomato peach and burrata salad with you all. It’s been loved by so many of you every summer since. I admit, I really love it too, and I’ve remade it multiple times.

I love adding peaches to otherwise savory dishes. Such a yummy summer twist that’s unexpected but always so loved.

For this salad, I wanted to gather up everything I might put on a summer antipasto or cheese board and put it into a big chopped salad. It turned out so delish!

Details for you

Step 1: make the vinaigrette

Start with the vinaigrette, which is key when it comes to additional flavor on this salad. It’s an olive oil, thyme, fig vinaigrette made with a small amount of raw shallot, garlic, and plenty of basil. The shallot adds this nice really subtle flavor, while the basil, thyme, and lemon brighten things up.

You can use any combination of herbs you love most, but when it comes to a summer salad with tomatoes and peaches, I always say, add basil.

Step 2: toss the salad 

For the salad, you need shredded lettuce, shredded radicchio, fresh cherry tomatoes, zucchini, peaches, and kalamata olives (or another olive you love). Then mozzarella, feta, and assorted deli meats. Pepperoni, spicy salami, and prosciutto are my recommendations.

To toss the salad with the vinaigrette, then if you want, you can add the breadcrumbs, which I would highly recommend.

Step 3: the breadcrumbs

These are an extra step and they do require the oven. That said, don’t underestimate their deliciousness.

The breadcrumbs are made with sourdough bread and cooked with butter and prosciutto. While the bread toasts on the pan the butter browns and the prosciutto gets crispy. Once everything is very golden and crisp, add it to the food processor and pulse the toasted bread into a finer crumb.

Step 3: arrange the salad 

To serve, I love arranging the tossed salad in a big bowl. Then I take the crumbs and sprinkle them over the salad. Then top with fresh herbs.

Not a lot of effort aside from chopping everything up, but such a gorgeous and delicious end result.

This is a delicious side dish to any summer dinner.

And if you’re hosting friends for dinner? I highly recommend making this, it never disappoints. Plus it doubles as the prettiest centerpiece for any summer table!

Looking for other summer salads? Here are some favorites:

Caprese Chicken Pasta Salad

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Corn, Tomato, and Avocado Pasta Salad

Lastly, if you make this Summer Chopped Tomato Peach Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Summer Chopped Tomato Peach Salad

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 488 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




Crispy Prosciutto breadcrumbs


  • 1. To make the vinaigrette. Combine all ingredients in a glass jar. Taste and season with salt, pepper, and chili flakes.
    2. To make the salad. Mix all ingredients in a large salad bowl. When ready to serve, pour over the vinaigrette, tossing well to coat the entire salad. Top with bread crumbs and fresh herbs.
    3. To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
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  1. Hi T,
    I would like to prepare this prior to a camping trip and bust it out as a side dish.
    Do you think it would store well for one night?


    1. Hi! It might get a little wilted, but maybe if you add in the greens right before serving that would help to minimize the wilting! xT

  2. 5 stars
    Omgosh! This salad is a show-stopper. I made the Summer Chopped Tomato Peach Salad for our grandbaby’s First birthday (swim) party. It was paired with catered food, which you never know when someone else is ordering will be precisely what one has in mind, let alone enough for everyone. I felt like this salad covered all the bases, and not only was it exceptional, but I had so many people requesting the recipe I went inside and ran six copies off during the party. 🙂 Thank you, Tieghan, for another winner!

  3. GIRL…Let me TELL you! This is one of those salads where…your mouth is salivating whilst putting together the ingredients! It was so exhilarating to actually EAT! I had to slow myself down several times and remind myself to chew SLOWLY and savor ALL of the different flavors. I mean…WHEW! You outdid yourself! All I could do was rub my feet together and shake my head in delight whilst saying “mmm mmm mmm!!”

    Summer Salad Delight!

    Thank you!!

    1. Lol thank you so much Nakisha!! I love a good salad, but it can’t be boring because who wants that right?! Thanks for making this recipe! xx

  4. I made this the other night for a potluck Half Baked Harvest with friends. And it came out SO good. Will definitely be making it again!

    xo Jessica
    an indigo day

    1. Hi Lindsay,
      You can just skip the meat and add some other veggies that you enjoy:) Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hi Lisa,
      I just toss it altogether so it’s mixed on the pan:) Please let me know if you have any other questions, I hope you love this recipe! xT

  5. 5 stars
    This was awesome! I was a little wary just because it’s a lot of different ingredients all tossed together but WOW does it work perfectly! The bitterness of the radichio balances the fattiness of the diced meats. The breadcrumbs were sooo good. I didn’t even know you could eat raw zucchini! Awesome recipe!

    1. Hi Tulip,
      Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx

  6. 4 stars
    I will try this salad; I will eliminate most of the meat, and as we have peaches we’ll use lots of them and some tomatoes, cucumbers, lettuce, lemon juice, and the zest of a lemon for dressing; I wish we had some feta cheese, this would liven things up a bit more. My salad will be delicious as well; but not exactly what this recipe calls for. Salad is always a good thing to have on hot days. Thank you, I know I continue to make a fool of myself with comments; staying in touch with the world.

  7. THIS LOOKS INSANE!!! Am on such a summer peach kick and a classic antipasto salad is one of my favorite things so I look forward to combining the two!

    Just a question, what is the best method for shredding the lettuce & radicchio?

    1. Thanks so much Marissa!! You could them pre-shredded or I just take a super sharp knife and just cut very close cuts to get it shredded. I hope this helps, let me know if you give this recipe a try! xT