Wednesday, July 18, 2012

Peaches and Tomato Summer Salad

I have a very big chef-crush on Johnny Monis. His style of cooking is one I'd love to emulate. Fresh, unique, and ingenious, I have enjoyed both Komi and Little Serow immensely. I also think it's a real damn shame that he hasn't been given a James Beard award, because he deserves it.

But enough about that. About what I was getting to, the food. A while ago, a good friend of ours gave Brett two recipes printed out from the Wall Street Journal that were Johnny Monis's recipes. One of those was a Tomato and Peaches Salad with Corn and Feta. It looked easy and beautiful. So when our friend, same friend, decided to throw a BBQ, he asked if I could make this as a side dish and I happily obliged.

This recipe is simple in nature. And can probably only be best made around this time of year. This is peak peaches and tomato time, and the fruits are ripe and juicy. I picked up a whole slew of them at Whole Foods and they looked gorgeous. I did want to pick them up at a farmer's market, but most of the markets (or the best ones) are open on Saturday and Sunday, leaving me not enough time especially if the peaches needed to soften.

I did change only one thing from the original recipe. I used panko for toasting and it worked out well.

But back to the food again, this is an easy recipe that uses the best and fresh ingredients. If you're looking for a good summer side salad and one that is easy to whip together and will impress guests? This is your salad.

Thanks to Johnny Monis and the WSJ for sharing the recipe! I double the recipe, but I am posting the recipe which will serve about four people.

Recipe adopted from the Wall Street Journal Tomato and Peaches Salad with Corn and Feta

1/2 cup plus 6 tablespoons extra-virgin olive oil
Salt, to taste
2 ears fresh corn, shucked
4 ripe heirloom tomatoes
4 large ripe peaches (1½-2 pounds)
1/2 cup thinly sliced red onion
3/4 cup sheep's milk feta, crumbled
1 C panko

Slice the tomatoes and peaches into equal size slices.

Slice the onion thinly, slice the corn kernels off of the cob, and combine with the feta.

In a skillet heat up the 6 T of olive oil over medium high heat. 

Add the panko.

Stir until the panko is toasted. 

Combine the panko and remaining olive oil with the remaining ingredients. Fold in carefully and combine. It can be served whenever. Enjoy!


  1. What a GORGEOUS salad - definitely have to find a way to try this one.

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