Marinated Tomato Peach Salad with Herb Butter Toast.
I told you that I will call anything a salad.
Soooo. Reality is setting in.
Reality is setting in that we’re back from vacation and no longer is it acceptable to eat ice cream before dinner (or let’s be real – just FOR dinner) and hollandaise-smothered everything for breakfast.
It’s quite depressing, not to mention that the only thing my taste buds seem to be screaming is GIVE ME SUGAR! This salad should do the trick, right?
Ha. Hahahahaha. That’s my mantra on many Mondays (alliteration anyone?) and while sometimes I make a killer one that does do the trick, I still want to eat thirty handfuls of granola while cooking dinner and maybe one (I mean three) chocolate chip covered peanut butter spoons before bed.
I bet you don’t know anything about that.
Marinated peaches and tomatoes though – swimming in a briny mixture that tastes so delicious I could drink it, if only because I’m a vinegar freak – bring me back from the brink of walking off the plank into sea of all the sweets.
Even for me, there’s enough sweetness here that I don’t really want the last Tom’s Mom’s cookie hanging out on our counter.
(Not really, but YOU KNOW.)
Um, how insanely gorgeous are these little heirloom tomatoes?
Again, I just want to eat them because they are so pretty.
Oops, also. I’m forgetting one important thing. The freaking buttery, herby baguette toast.
You didn’t REALLY think I’d just have some marinated tomatoes and peaches and call it a meal, right?
This crunchy on the outside, soft on the inside rich and buttered toast is so flavorful and gives a wonderful texture to this bowl of summery produce. I adore the combination and it adds the perfect bite to the meal – something a little extra to feel satisfied.
This week seems better already!
Marinated Tomato Peach Salad with Herb Butter Toast
- 2 pints of heirloom cherry tomatoes, jalved
- 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
- In a large bowl, place the tomatoes, peaches and shallots. In a small bowl, whisk together the oil, vinegar, garlic, salt, pepper and oregano. Pour the dressing over the salad and toss well (but gently!) to coat. Place the salad in the fridge for 30 minutes.
- Remove the salad and top with fresh basil and oregano. Taste and season additionally if needed. Serve immediately with the toasts.
herb butter garlic toasts
- Preheat the broiler in your oven to the highest setting. Place and oven rack about 6 inches underneath it.
- Slice the baguette into rounds. In a bowl, stir together the softened butter with the garlic salt, oregano, basil and parmesan. Spread the butter on the baguette slices. Place them on a baking sheet and set under the broiler, just for 2 to 3 minutes until golden and toasty. WATCH them the entire time!! Broilers can burn the bread quickly, so keep an eye on the bread and remove it if needed.
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Only thing missing might be some chickpeas!
38 Comments on “Marinated Tomato Peach Salad with Herb Butter Toast.”
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This is such a gorgeous “salad” :) (With all of those tomatoes, it totally qualifies as a salad!) And putting chocolate chips on a peanut butter spoon… That definitely beats my PB&J spoons. Can’t wait to try out this awesome combo!
Beautiful as always. Getting back from vacation is always SO ROUGH. It’s so hard to get back to normal life and normal eating habits, especially when all I want is ice cream and fruity cocktails! Hopefully this salad fixes you right up!
yes, that sums it up completely!
Oh man, this looks incred! I simply have to try it this week. Ah, and that TOAST! It sounds like the perfect compliment to these flavors!!!
That looks absolutely amazing! Both the salad and the toast! I’ve been adding peaches to all my salads lately!
Marinating tomatoes is one of the only ways I can stand them, SO GOOD! xo
agree! unless they have bacon…
Yum! I have actually been making something very similar lately – I’m going to have to try your toast + herby butter version! For mine, I’ve been serving everything on top of some arugula & for the toast… I pan fry my baguette slices in olive oil + s & p, then once they’re golden brown & have cooled a bit, I rub a garlic clove (or two, depending on how many slices I have) on both sides. I cut those up into crouton size pieces, and toss them directly in the salad. OMG, so worth the intense garlic breath. :) Oh, and I add mozzarella chunks. Cheese FTW, always.
i absolutely LOVE this idea.
Ahhhh I made panzanella last night because everybody loves a good bread salad, but now I am wishing I had peaches in it! This looks incredible!!
panzanella is always fabulous.
I read this as a tomato peach salad with herb burrata toast…Now I definitely have to make it with the added cheese because cheese. :D
tbh i don’t love lettuce (it just tastes kind of watery and crunchy to me, but not in a tasty way), so most of my salads end up like this! and the herb butter toast sounds like garlic bread, which i am always game for.
i hear ya!
Beautiful Salad! I just moved to Antigua, Guatemala, and while there is a ton of fresh fruit here, peaches are so hard to find!
oh wow! i bet it’s beautiful.
I just got home from vacay and am so depressed…. I think Ill still eat ice cream before dinner. This recipe looks delish, can’t wait to try it!
This looks amazing!! I’m a tomato + peach lover so I can’t wait to make it!
Thanks you very much for this delicious and healthy food.I have review these days restaurants are adding digital menu for customer ordering. I have try nice one menu system with menu pads in my restaurant through http://getemenu.com/menu_pad.html they have great ideas for future restaurants.
Yum, that is looking amazing:)
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Hey this looks much like my Summer 2016 go to salad. Same tomato/ peach/shallot and dressing combo, but I use basil and cilantro, no oregano, and I add super fresh corn, raw off the Cobb. After marinating, I spread it out on a platter covered in arugula, top with burrata and prosciutto. Dress the top with s&p, more oil and vinegar. I cut thick slices of ciabatta, brush with olive oil and grill lightly on both sides. My family can’t get enough!
omg – sounds delish.
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This pretty much sums up everything I’ve been eating this summer. And heck YEAH can I please have a dip of that briny mixture, pleeeease!!
OHHH YES. :)
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The dressing MADE this salad. I’m already looking forward to leftovers tomorrow after it’s been marinating all night. Mmmm, thank you for sharing, Jessica!
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