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Lunch/ Summer Lovin'

Epic Tomato Peach Salad

August 8, 2022 by Chris Collins

This Tomato Peach Salad is an absolute show stopper. Better still, it’s a breeze to make!

If you’ve ever had a Panzanella salad before, this is somewhat similar. Besides the obvious addition of peach. Hey, Peach Panzanella maybe? Too late, we’ve gone with Tomato Peach Salad 😂 Follow me…

overhead shot of tomato peach salad in large white dish garnished with fresh basil

Bring on the Beige!

Salads are an opportunity to load in as many colourful ingredients as possible. But let’s not act like some of the best food in life isn’t beige 😅. This salad does indeed have a few additions that are the colour of beige, but for good reason, of course.

Croutons

So strictly speaking you could buy the croutons, but they’re way too easy not to make. I actually like to tear up a bagel for the croutons, but ciabatta or sourdough both work well too. No need to neatly slice, just use your hands to tear off small chunks. Keep it nice and rustic.

Prosciutto & Pine Nuts

The other two additions we’ve got are prosciutto and pine nuts, both of which are going to get baked alongside the croutons. You could keep the prosciutto as it is, but it crisps up so beautifully!

Process shots: tear bagel and coat in oil, garlic powder and salt (photo 1), add prosciutto then bake (photo 2), add pine nuts (photo 3), bake again (photo 4).

4 step by step photos showing how to make bagel croutons

Tomato and Peach Salad

Marinated Tomatoes

The tomatoes make up the bulk of this salad, so it’s important to present them at their tastiest. To do that, we’re going to marinate them. Marinating the tomatoes will inject some gorgeous flavour into them. It’ll also draw out moisture to help form the marinade. Only needs to be 30mins or so, or even just as you prep the rest of the salad!

Process shots: add extra virgin olive oil, vinegar, basil, salt and pepper to bowl (photo 1), whisk to combine (photo 2), add red onion and tomatoes (photo 3), toss to combine (photo 4), add in croutons, prosciutto and pine nuts (photo 5), toss to combine (photo 6).

6 step by step photos showing how to make tomato peach salad

Serving Tomato Peach Salad

To finish, we’re going to nestle in some mozzarella and sprinkle over some fresh basil leaves! I tend to serve this in a large dish and have people tuck right in, but you could serve individual portions if you’d prefer.

Can I make this ahead of time?

I wouldn’t make the whole thing ahead of time, just because the prosciutto and croutons will go soft; but you can certainly marinate the tomatoes and tightly store in the fridge until needed, then crack on with the rest of the recipe just before serving.

Alrighty, let’s tuck into the full recipe for this peach tomato salad shall we?!

close up shot of peach tomato salad in large white dish garnished with fresh basil

How to make Tomato Peach Salad (Full Recipe & Video)

overhead shot of tomato peach salad in large white dish garnished with fresh basil

Epic Tomato Peach Salad

This Tomato Peach Salad is an absolute show stopper. Better still, it's a breeze to make!
5 from 2 votes
Print Pin Rate
Servings (click & slide): 4
Course: Lunch
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
marinating time: 30 minutes
Total Time: 40 minutes
Calories per serving: 377kcal
Cost per serving: £3 / $4

Equipment:

  • Large Mixing bowl & Whisk
  • Baking Tray
  • Sharp Knife & Chopping Board
  • Serving Dish

Ingredients (check list):

  • 4 medium Tomatoes, diced into 8 wedges each (14oz/400g total)
  • 2 medium/large Peaches, diced into 16 thin wedges each (approx 4oz/120g each)
  • 3 tbsp Extra Virgin Olive Oil, plus a drizzle more for croutons
  • 1.5 tbsp White Balsamic Vinegar (see notes)
  • 1 small bunch of Fresh Basil, 1 heaped tbsp finely diced + a handful of leaves to serve
  • 1x 5oz/150g ball of Mozzarella, or similar size (can sub Burrata)
  • 4 slices of Prosciutto
  • 1 Bagel (can sub 3.5oz/100g sourdough or ciabatta)
  • 2 tbsp Pine Nuts
  • 1/2 small Red Onion, very thinly sliced
  • 1/4 tsp EACH: Salt, Black Pepper (plus more salt for croutons)
  • pinch of Garlic Powder, for croutons

Instructions:

  • Marinade: In a large mixing bowl whisk together 3 tbsp extra virgin olive oil, 1.5 tbsp vinegar, 1 heaped tbsp finely diced basil and 1/4 tsp salt & black pepper. Toss in sliced tomatoes and onion, then leave to marinate for around 30mins, or until the onion softens and a small pool of tomato juice forms at the bottom of the bowl. Toss every now and then.
  • Croutons: Meanwhile, tear the bagel into small bite-sized pieces onto a baking tray. Coat in a drizzle of olive oil, alongside a good pinch of salt and garlic powder. Tear each prosciutto slice into 3 or 4 pieces and scrunch up between the croutons on the tray. Place in the oven at 350F/180C for 10mins, or until the bagel turns golden. Take the tray out, sprinkle over 2 tbsp pine nuts and place back in the oven for 2-3mins, or until they turn deep golden (careful, they'll burn quickly!). Remove and leave everything to cool for a few mins.
  • Salad: Once the croutons, prosciutto and pine nuts are room temp add them to the tomatoes alongside the sliced peach. Give everything a good toss.
  • Serve: Pour into a serving dish and sprinkle over a handful of fresh basil leaves. Tear the mozzarella into chunks and nestle it into the salad. Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Vinegar - If you're in the UK they sell this in Sainsbury's. You can use regular balsamic vinegar, it just stains the tomatoes brown that's all. You can use white or red wine vinegar or apple cider vinegar if you have no balsamic on hand, but balsamic is slightly preferable.
b) Marinating Tomatoes - It is important to inject some gorgeous flavour into the tomatoes, as they make up a large bulk of the salad. Marinating the tomatoes will also draw out moisture to help form the marinade. If you're short on time just let them sit as you prep the rest of the recipe.
c) Make Ahead - I wouldn't make the whole thing ahead of time, just because the prosciutto and croutons will go soft; but you can certainly marinate the tomatoes and tightly store in the fridge until needed, then crack on with the rest of the recipe just before serving.
d) Calories - Whole recipe divided by 4 assuming 1 tbsp olive oil for making croutons.

Your Private Notes:

Nutrition:

Nutrition Facts
Epic Tomato Peach Salad
Amount Per Serving
Calories 377 Calories from Fat 232
% Daily Value*
Fat 25.75g40%
Saturated Fat 7.017g35%
Trans Fat 0.012g
Polyunsaturated Fat 3.593g
Monounsaturated Fat 13.435g
Cholesterol 35mg12%
Sodium 639mg27%
Potassium 528mg15%
Carbohydrates 23.68g8%
Fiber 3.5g14%
Sugar 10.42g12%
Protein 15.06g30%
Vitamin A 1592IU32%
Vitamin C 19.8mg24%
Calcium 213mg21%
Iron 1.85mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you like the look of this recipe I’ve got a suspicion you might like my Tomato Burrata Salad!

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4 Comments

  • Reply
    Ann
    June 21, 2023 at 5:15 pm

    5 stars
    What a beautiful, delicious salad. I made it for the first time the other night with guests over for dinner. We all loved it.
    I added some fried goat cheese medallions. Thank you for all your recipes. None have failed me yet!

    • Reply
      Chris Collins
      June 22, 2023 at 10:08 am

      Love the idea of goat cheese medallions! Thanks for the review Ann 🙂 C.

  • Reply
    Anne
    August 25, 2022 at 10:27 am

    5 stars
    Chris this was absolutely beautiful. The flavours. The textures, all great. Thanks for the recipe.

    • Reply
      Chris Collins
      August 25, 2022 at 10:32 am

      Great to hear! Thanks Anne!

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

    A FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER