A Daily Dinner: Tomato and Peach Salad With Corn and Feta

Summer Tomato Salad with Corn, Feta, and Peaches

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.

Tomatoes, Peaches, Corn, Red Onion

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.

Tomato Salad with Corn, Feta and Peaches

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.

- Laura


  1. Dora Panariti
    Jul 12, 2012 @ 15:13:56

    I love the combination! Even though I’ve never tried blending peach in a salad before…!


  2. Stefania @ Revitalize with Stefania
    Jul 12, 2012 @ 15:38:39

    This recipe is making my chopped veggies and hummus seem even more lackluster this afternoon! lol


  3. CarolGK
    Jul 12, 2012 @ 21:39:15

    Last summer I discovered the weekend edition of the Wall Street Journal and was amazed to discover it was nothing like what I expected. My reaction was just like yours and, like you, I find the recipes very inspiring and original. I love the Off Duty and Review sections. They are the best!


    • Smith & Ratliff
      Jul 16, 2012 @ 14:20:19

      Yes! Reading those two sections is one of the best parts of my Saturday morning. -LR


  4. Kristina
    Jul 13, 2012 @ 16:22:40

    This looks positively delicious and refreshing! Now I know what to make this evening!


  5. Kathy
    Jul 14, 2012 @ 20:48:16

    This looks so good! I know what I’m making for dinner tomorrow night :-) Thanks for sharing this recipe!


    • Smith & Ratliff
      Jul 16, 2012 @ 14:19:08

      Thanks, Kathy! Let us know how it turned out. -LR


      • Kathy
        Jul 17, 2012 @ 15:26:08

        It was the hit of the dinner party I took it to on Sunday evening!

      • Smith & Ratliff
        Jul 18, 2012 @ 13:17:27

        Excellent! :)

  6. Christa
    Jul 19, 2012 @ 22:25:48

    Yum! Would make a great side dish or light lunch.


  7. Sunday Funday | Crisduh
    Aug 12, 2012 @ 11:33:52

    […] Tomato and Peach Salad with Corn and Feta looks delicious! A great summer […]


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