Tuesday, September 22, 2009

Peach and Tomato Bread Salad

Peaches and tomatoes: a perfect summer combination.

My co-worker Kathy suggested this recipe -- a salad of fresh peaches and tomato. At first I found this idea weird. But after I thought about it, I decided to give it a try. I modelled it after the Cherry Bread Salad. So if you particularly like a certain ingredient you can add more or omit if you don't like it.

We skinned both the tomato and the peach. To do that, bring a small pot of water to boil. Once it's boiling, drop the peach or tomato in the hot water for about 30 seconds, then place in a bowl of cold water. The skin should slide right off.

Inspired by Kathy W.

Eat Rating: Delicious. Make sure the peach is very ripe for best results.
Difficulty: Easy.

1 peach, skinned and cut into slices
1 yellow tomato, skinned, seeded and cut into slices
1/2 loaf of day-old crusty French bread, cut into cubes
1 lemon
2 tbsp olive oil
1-2 tbsp balsamic vinegar
Mozzarella cheese, if desired

Place the tomato and peach slices in a large bowl and squeeze lemon over, tossing until coated.

Heat a skillet on the stove, then doss in the cubes of bread, coating lightly with olive oil. Continue cooking on the stovetop until bread has begun to brown. Once browned, remove croutons from pan, cook slightly and then add to the tomato and peach slices.

(If using cheese, add it now)

Drizzle olive oil and balsamic vinegar over the croutons and fruit, tossing until well-coated. Serve immediately.

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