Author Notes
I found this recipe by Washington, D.C., chef Johnny Monis a few years ago in a WSJ article. It struck me because it combined some of my summer favorites in a way I never would have thought of. The key to this simple salad is fresh produce. I try to hit the farmers market to pick everything up and use it within a day. —GourMel
Ingredients
-
2
slices white bread (crusts removed), cut or torn into 1-inch pieces
-
1/2 cup
plus 6 tablespoons extra-virgin olive oil
-
salt, to taste
-
2
ears fresh corn, shucked
-
4
ripe heirloom tomatoes, a variety of colors (about 2 pounds)
-
4
large ripe peaches (1½-2 pounds)
-
1/2
cup thinly sliced red onion or shallot
-
3/4 cup
sheep's milk feta, crumbled
Directions
-
If serving salad with warm breadcrumbs, pulse bread in food processor until it breaks down into large, coarse crumbs. In a medium skillet set over medium heat, warm ½ cup oil. Once warm, add breadcrumbs and gently toast until golden and crisp, about 3 minutes. Transfer crumbs to paper-towel-lined plate and season with salt.
-
Meanwhile, using a sharp knife, slice corn kernels off the cob.
-
Core tomatoes and pit peaches. Slice both into like-size wedges. Place in large bowl with onion slivers and corn kernels. Season with salt.
-
Add 6 tablespoons oil. Toss to combine.
-
Distribute salad among four plates. Crumble feta over each serving. Drizzle some dressing left in bottom of bowl over each plate. Scatter breadcrumbs overtop and serve.
See what other Food52ers are saying.