Great Recipe and all ingredients from Farmer’s Mkt or Your Garden!!!! We are lucky to have Fredericksburg peaches and Pure Luck Cheeses (which makes the best feta) in our area and then tomatoes and onion from our garden. Loved it.
- 4 slices baguette torn or cut in 1″ pieces
- 1/2 cup olive oil (i prefer 1/4)
- salt to taste
- 2 ears of fresh corn shucked
- 4 ripe heirloom tomatoes (2 pds?)
- 4 large ripe peaches
- 1/2 cup thinly sliced shallot or red onion
First – in a medium skillet set over medium heat add 1/2 cup olive oil. Once warm add breadcrumbs and gently toss until golden and crispy, about 3 minutes – season with salt
Meanwhile with sharp knife slice corn kernels off cob – core tomatoes and slice in wedges – pit peaches and slice in wedges – place in bowl w/onions and gently toss seasoned with salt and add 6 Tlbs of oil (I prefer 3) and toss.
Distribute salad on plates, crumble feta over each serving, drizzle dressing left in bowl and scatter bread crumbs over top and serve.
Found in Wall Street Journal Sat June 7, 2012 – Chef Johnny Monis