Summer Blistered Tomato Peach Salad

Summer Blistered Tomato Peach Salad

Summer blistered tomato peach salad recipe is the perfect fresh summer recipe! This healthy summer salad has a base of arugula and spinach. It’s topped with blistered tomatoes, burrata, prosciutto, and of course, fresh peaches. Tomato and peach salad recipe makes the perfect main course or side salad!

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One of the best parts of summer is all the fresh produce that’s available! This salad was inspired by just that – the bright flavors and colors of the summer!

It’s a necessity to have a delicious fresh dinner dish, especially during the hot summer months. This dish is the perfect answer! Not only does it highlight summer produce (peaches, tomatoes, lemon), but it requires very little prep and assembly time.

This tomato and peach salad is going to be your go-to summer salad!

peach summer salad
peach and tomato salad

How to Choose Salad Greens

This peach summer salad has a base of arugula and spinach. Luckily, most types of lettuce leafy greens are available year-round. When selecting salad greens, pick ones that looks fresh, blemish free, and have no yellowing.

All salad greens are highly perishable. so make sure to eat the greens at the peak of their freshness. Generally, the softer-leaved lettuce tends to wilt more quickly. Avoid storing the greens by tomatoes, apples, or other fruits that emit ethylene gas which causes them to wilt faster.

If you’re in a pinch and need to revive some wilted greens, soak them in chilled water for up to an hour. Then, drain the greens in a salad spinner for about 30 seconds and refrigerate until crisp.

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arugula peach salad

Plating a Salad

Part of the fun of eating a pretty summer salad is the presentation of the dish. This is especially important if you’re hosting or bringing this dish to a party. Your guests will be impressed with this dish if you take a few extra minutes to pay attention to the plating. Here are my favorite tips:

  • Choose a serving platter that complements the salad. Determine if the salad should be spread out (wide serving platter) or piled high (small serving bowl). My favorite platter for this tomato peach salad is a long, white serving platter. It helps nicely compliments and display the bright summer colors of the salad.

  • Arrange the toppings of the salad so the different colors and textures are nicely divided throughout the salad. This not only makes the presentation pretty, but it also makes serving the salad easier (so each serving size has a taste of all of the ingredients).

  • For the final touch, strategically add a few garnishes on top. This could be any leftover peach slices or a sprinkle of almonds. Then, take a paper towel and wipe down the edge of the serving platter to remove any stains or extra pieces of food that got caught during the plating process.

spinach peach salad

Summer Blistered Tomato Peach Salad

Summer blistered tomato peach salad is the perfect fresh summer recipe! This healthy summer salad has a base of arugula and spinach. It's topped with blistered tomatoes, burrata, prosciutto, and of course, fresh peaches. Tomato and peach salad makes the perfect main course or side salad!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Main Course, Salad
Servings: 6

Ingredients

For the Croutons

  • 3 cups crusty bread (like a baguette) cubed (1 inch)
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

For the Salad

  • 3 ounces arugula
  • 3 ounces baby spinach
  • 1/2 large lemon juiced
  • 4 tablespoons olive oil divided
  • 1 peach thinly sliced (1/2 inch)
  • 3 ounces prosciutto
  • 1/4 cup slivered almonds
  • 1/2 cup red cherry tomatoes
  • 1/2 cup yellow cherry tomatoes

Instructions

For the Croutons

  • Preheat the oven to 375°F.
  • In a medium bowl, toss together cubed bread, melted butter, olive oil and salt. Mix until all pieces of bread are thoroughly coated. Spread on a baking sheet. Bake for 10-12 minutes until croutons are golden brown.

For the Salad

  • In a large bowl, toss together arugula, spinach, lemon juice, and 2 tablespoons of olive oil. Plate dressed greens on a serving platter. On top of the greens scatter sliced peaches. Tear prosciutto in half and wrap in a small ball. Scatter around salad.
  • Place the slivered almonds in a dry skillet (no oil) over medium-low heat. Stir the almonds often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Make sure to watch the stove so the nuts don't burn. Top on salad.
  • Heat 2 tablespoons of olive oil in a skillet. Once the skillet is piping hot, add in the cherry tomatoes. Let sit for 2-3 minutes until they start to blister. Give them a quick stir and allow to sit for another 2 minutes or so. Season to taste with salt and pepper. Top of salad. Serve immediately.
Yum

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