A Daily Dinner: Tomato and Peach Salad With Corn and Feta
I have a weekend ritual: on Saturday mornings, if I’m not riding, I take Iggy for a walk to Amy’s Bread, where I grab a slice of almond brioche toast and then quickly run home to read—of all things—the Wall Street Journal. Surprisingly, the Journal‘s Off Duty section, published every Saturday, is chock full of everything we love: there’s wine, style, food, and travel, among other things.
I’ve cooked from the Off Duty section before, and the simple recipes in the Slow Food Fast column never fail to amaze me. This one was no exception.
It combines three of summer’s best things—colorful heirlooms, honey-scented peaches, and sweet corn—with a pungent burst of feta cheese and red onion. Beautiful both on a plate and to taste.
Tomato & Peach Salad With Feta
Adapted from the Wall Street Journal
2 slices multi-grain bread, cut into 1″ pieces
1/2 c. plus 6 tbsp. extra-virgin olive oil
2 ears fresh corn, shucked
4 ripe heirloom tomatoes, a variety of colors
4 ripe peaches
1/2 c. thinly sliced red onion
3/4 c. sheep’s milk feta, crumbled
Kosher salt and pepper
1. Pulse bread in food processor until it breaks down into large, coarse crumbs. In a medium skillet set over medium heat, warm 1/2 c. 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. Meanwhile, using a sharp knife, slice corn kernels off the cob, then core tomatoes and pit peaches. Slice both into like-size wedges. Place in large bowl with onion slivers and corn kernels. Season with salt and add 6 tbsp. oil. Toss to combine.
3. Distribute salad among plates. Crumble feta over each serving. Drizzle some dressing left in bottom of bowl over each plate. Scatter breadcrumbs over top and serve.
The quality of produce is paramount here. The tomatoes should be heavy and round, preferably vine-ripened too. Corn should also be eaten just after picking; otherwise its sweet flavor will change as the kernels become starchy.
In the summer, when it’s hot, all we want to do is get dinner over with so we can a) avoid turning on the oven and b) get outside to enjoy to cool evenings and the last glow of the sunset over the Hudson River. This dinner was perfectly suited for just that.