Joy the Baker

Tomato and Peach Salad with Buttered Bread and Pistachios

June 4, 2013

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It’s starting. It’s starting. It’s starting!!!

Get pumped. Get in the mood. Get out your pretty sandals and toe nail polish. It’s TIME!

…I’m talking about summer… and not the dreaded jean short, bikini life-styling, good beach hair part of summer that is totally stressful. I’m talking about peaches. With fresh peaches and ripe tomatoes, summer is set! Also, jean shorts are dumb… they’re either getting shorter or I’m getting older. They’re probably getting shorter… just sayin’.

This salad is a summer celebration. Yea… I said it. Also.. there’s bread and butter in this salad because a) I can’t help myself, and b) it’s delicious!

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Let’s talk!

Let’s talk about my first sighting of heirloom tomatoes and yellow peaches in the grocery. It’s a bit early for tomatoes but I just had to treat myself. The peaches have an early summer tartness and I can’t wait to get into July to enjoy their candy sweetness.

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Also… can we talk about how bread belongs in every salad ever?

In this salad concoction, big bite-sized hunks of bread are sautéed with butter and olive oil Once they’re toasty good, we toss in a load of salted and shelled pistachios, a good sprinkling of sea salt, and fresh cracked black pepper.

Don’t eat this straight from the pan like I did. Bread and nuts aren’t considered a real salad without lettuce.

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Peaches are sliced. Tomatoes are diced. Bread is readied. Mozzarella crashes the party.

The usual summer suspects.

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Salads are meant to be shared.

Sidenote: I wish guys knew these seven very special words… “Do you want to split a salad?”.

That phrase could really be a game-changer in the dating world. (I’m not wrong.)

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This salad is entirely satisfying. It’s leafy green and dressed very simply with balsamic vinegar and olive oil. It’s topped generously with warm, toasty, and crunchy bread and pistachios. Fresh peaches and tomatoes shine bright… totally ready to show off their summer-selves. When it comes to salads, I under-dress the leaves and heavily season the top with salt and pepper.

It’s summer. Let’s get all up in it!

Tomato and Peach Salad with Buttered Bread and Pistachios

makes 2 servings

Print this Recipe!

2 cups big chunks of bread

2 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup salted and shelled pistachios

salt and pepper to taste

3 big handfuls clean lettuce

balsamic vinegar and olive oil

1 ripe peach, sliced thin

1 ripe tomato, sliced thin

8 small fresh mozzarella balls, cut in half

salt and pepper to taste

In a medium saute pan over medium heat, melt butter and olive oil. Add bread chunks and toss to coat in fat. Allow the bread chunks to toast and brown until golden on most sides. Add the pistachios and cook for 2 minutes more. Remove from heat. Add salt and pepper to taste and set aside.

In a medium bowl toss together greens and a drizzle of oil and vinegar. Use as much or as little dressing as you’d like. Divide greens into prepared bowls. Top with peach slices, tomato sliced, mozzarella, and bread and pistachio mixture. Top with salt and pepper to taste. Enjoy immediately.


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