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spinach salad topped with peach, burrata cheese, and tomatoes.
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5 from 1 vote

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 Time30 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 565kcal
Author: Jessica Mode

Ingredients

For the Croutons

  • 3 cups crusty bread (like a baguette) cubed (1 inch)
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt

For the Salad

  • 3 ounces arugula
  • 3 ounces baby spinach
  • ½ large lemon juiced
  • 4 tablespoons olive oil divided
  • 1 peach thinly sliced (½ inch)
  • 3 ounces prosciutto
  • ¼ cup slivered almonds
  • ½ cup red cherry tomatoes
  • ½ 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.

Nutrition

Calories: 565kcal | Carbohydrates: 65g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 936mg | Potassium: 442mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1932IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 5mg