Tomato And Peach Salad With Corn And Feta

1. 1

   If serving salad with warm breadcrumbs, pulse bread in food processor until it breaks down into large, coarse crumbs. In a medium skillet set over medium heat, warm 1/2 cup oil. Once warm, add breadcrumbs and gently toast until golden and crisp, about 3 minutes. Transfer crumbs to paper-towel-lined plate and season with salt.

2. 2

   Meanwhile, using a sharp knife, slice corn kernels off the cob.

3. 3

   Core tomatoes and pit peaches. Slice both into like-size wedges. Place in large bowl with onion slivers and corn kernels. Season with salt.

4. 4

   Add 6 tablespoons oil. Toss to combine.

5. 5

   Distribute salad among four plates. Crumble feta over each serving. Drizzle some dressing left in bottom of bowl over each plate. Scatter breadcrumbs overtop and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.