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Marinated Tomato Peach Salad with Herb Butter Toast

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  • 2 pints of heirloom cherry tomatoes, jalved
  • 2 peaches, sliced
  • 1 large shallot, or 2 small, thinly sliced
  • tablespoons olive oil
  • 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

  • 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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