I told you I’ll call anything a salad.
Anything.
Soooo. Reality is setting in.
Back from vacation, the indulgent habits—ice cream before dinner (or, honest truth, for dinner), hollandaise for breakfast—have to go. It’s always a little sad, and my taste buds are shouting: GIVE ME SUGAR. This salad is a helpful compromise.
Monday is my mantra day (alliteration intended). Sometimes a great salad really does the trick, though I still find myself sneaking handfuls of granola while I cook and maybe one (or three) chocolate-peanut-butter spoons before bed. You couldn’t possibly understand that, right?
These marinated peaches and tomatoes sit in a bright, slightly briny dressing that I could practically drink—because yes, I’m a vinegar person. The mix of sweet stone fruit and savory tomatoes pulls me back from the edge of sugar temptation.
There’s enough natural sweetness here that I’m less tempted by the last cookie on the counter. Not that I don’t notice it—because you know I do.
Look at those tiny heirloom tomatoes—gorgeous and irresistible. Sometimes I eat them just because they look that good.
And I can’t forget the buttery, herby baguette toasts. You didn’t expect me to call a bowl of marinated fruit and tomatoes a full meal without adding something indulgent, did you?
The toasts are crunchy outside, soft inside, and generously flavored with garlic, butter, herbs and parmesan. They add texture and a satisfying bite to the salad so the meal actually feels complete.
Already this week feels better.
Marinated Tomato Peach Salad with Herb Butter Toast
4
40 minutes
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Ingredients
- 2 pints of heirloom cherry tomatoes, halved
- 2 peaches, sliced
- 1 large shallot, or 2 small, thinly sliced
- 5 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh oregano leaves
Herb Butter Garlic Toasts
- 1 baguette, sliced into rounds
- 6 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 teaspoons freshly grated parmesan cheese
Instructions
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In a large bowl, combine the tomatoes, peaches and shallots. In a small bowl, whisk together the olive oil, white balsamic vinegar, garlic, salt, pepper and dried oregano. Pour the dressing over the salad and toss gently to coat. Refrigerate for 30 minutes to let the flavors meld.
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Remove from the fridge, then toss with fresh basil and oregano. Taste and adjust seasoning if needed. Serve immediately with the herb butter toasts.
Herb Butter Garlic Toasts
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Preheat your oven broiler to high and position a rack about 6 inches from the heat source.
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Slice the baguette into rounds. In a bowl, stir together softened butter, garlic salt, oregano, basil and parmesan. Spread the butter mixture on each slice. Arrange on a baking sheet and broil 2 to 3 minutes until golden—watch closely, as broilers can burn bread quickly.
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I appreciate you so much!
The only thing missing might be some chickpeas for extra heft, if you like.