Tomato and Peach Salad With Corn and Feta

August 15, 2014
5 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. Meanwhile, using a sharp knife, slice corn kernels off the cob.
  3. Core tomatoes and pit peaches. Slice both into like-size wedges. Place in large bowl with onion slivers and corn kernels. Season with salt.
  4. Add 6 tablespoons oil. Toss to combine.
  5. 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.

  • GourMel
  • yogamom
  • Jane

3 Reviews

yogamom June 25, 2020
I've been making this for years, from the WSJ article in 2012. It is always well received and perfect for summer meals.
Jane August 20, 2016
How do you think this would be with blue cheese? Or would it be too overpowering?
GourMel August 22, 2016
I think it could work! Let me know if you try it!