Tomato, Peach and Corn Summer Salad
Lately I've been trying to take advantage of the summer season's abundance of fresh fruits and veggies. In an effort to "double down" on the things that I can control regarding my health, cooking and prepping my own food has become a top priority. I've been researching some easy, fast, healthy recipes and pulling out some ol' standards for prepping in my kitchen. Losing the chemo and steroid weight that I gained during my treatment has been a slow, tenuous process but I am determined to be patient and focus on healthy living, starting with what I choose to feed myself.
A few summers ago, I stumbled across this recipe from the Wall Street Journal, and it quickly became a favorite. It's super easy to prepare, and takes advantage of this seasons tomatoes, corn and peaches. Make it now before the season is over!
Ingredients (Serves 4)
4 ripe heirloom tomatoes
4 ripe peaches (medium sized)
1 ear of sweet corn
1 large shallot, slivered
1/4 cup breadcrumbs (I use panko)
1/4 cup plus 2tbs olive oil
1 Tbs coarse ground kosher salt
1/2 cup feta cheese crumbles
1) Heat 2 tbs of olive oil in a medium skillet on medium heat. When warm, add breadcrumbs. Toast breadcrumbs until golden, about 3-4 minutes. Transfer crumbs to plate and season with a pinch of kosher salt.
2) Slice kernels off of corn cob
3) Pit peaches and core tomatoes. Slice each into wedges. Place in large bowl. Add shallot slivers and corn kernels. Season with 1tbs salt.
4) Add 1/4 cup olive oil and toss
5) Distribute salad among four plates. Crumble feta over each serving. Drizzle dressing left in bottom of bowl over each plate. Scatter breadcrumbs on top and serve immediately.
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