TOMATO & PEACH SALAD WITH FETA

TOMATO & PEACH SALAD WITH FETA image

Yield 4

Number Of Ingredients 8

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2 slices white bread (crusts removed), cut or torn into 1 inch pieces
1/2 cup plus 6T extra virgin olive oil
Salt to taste
2 ears fresh corn, shucked
4 ripe heirloom tomatoes, variety of colors (~2 lbs.)
4 large ripe peaches (1 1/2 - 2 lbs.)
1/2 cup thinly sliced red onion or shallot
3/4 cup sheep's milk feta, crumbled

Steps:

1. Pulse bread in food processor until it is large, coarse crumbs. Heat 1/2 cup of oil in medium skillet over medium heat until warm. Add breadcrumbs and gently toast until golden and crisp, about 3 minutes. Transfer to a 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-sized wedges. Place in a large bowl with onion slivers and corn kernels. Season with salt. 4. Add 6T oil. Toss to combine. 5. Distribute salad among 4 plates. Crumble feta over each serving. Drizzle some dressing left in the bottom of the bowl over each plate. Scatter breadcrumbs overtop and serve.