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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
- 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
- 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.