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:
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
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.
- 1 head romaine lettuce, shredded choose a large head
- 1 head head radicchio, shredded
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 2 cups cherry tomatoes
- 1/2 cup pitted kalamata olives, chopped
- 2 zucchini, thinly sliced
- 2-3 peaches, sliced into wedges
- 1 cup fresh basil leaves
- 1 cup mini mozzarella cheese balls
- 1 cup crumbled feta cheese
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- 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.