Take your peach tomato salad up a notch by stuffing it into a baguette with bacon, feta, balsamic drizzle, basil, peppers and pistachios!
This combination seriously tastes like summer between two glorious slices of toasty bread. Sweet, savory, salty, spicy and incredibly satisfying! Are you a sandwich-fanatic like me? Make sure to check out my Cobb Salad Grilled Chicken Sandwich, my take on the viral TikTok Grinder Salad with Corned Beef Hoagie, and this Italian BLT with Sun-dried Tomato Mayo!
INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
This is pretty simple, yet jam-packed with all the flavorful summer vibes! Quite honestly, this is really just an overly extravagant capers salad… you’re gonna love it!
FOR THE SHERRY MAYO-RICOTTA SPREAD:
- Sherry Vinegar
FOR THE SANDWICH:
- Calabrian Chili Peppers
- Crushed Pistachios
- Aged Balsamic Vinegar
I already had all these items on hand, so that’s what I included. You can certainly add arugula and fresh cherries to this combo… or swap the feta and sherry mayo-ricotta spread with burrata. Yummy! Oregano would taste nicely here as well! Fresh or dried! Per the usual, feel free to get creative! If you land on a combo you absolutely love, let me know in the comments! 🙂
WHAT ARE THE BEST TOMATOES FOR PEACH TOMATO SALAD?
My personal favorite is utilizing our local heirloom tomatoes from the farmer’s market. There’s nothing that beats a southern-grown tomato. I can’t put my finger on the reasoning for this, they’re just different. If you live in the Carolinas, ya’ll know what I’m talking about! Other varieties that you can substitute include Campari, Roma, or even Cherry Tomatoes.
WHEN IS PEACH SEASON?
Here in the Carolinas, peach season starts in early June and goes through September. I think the peaches taste best in July. They smell fragrant, firm yet soft to the touch, and are incredibly juicy.
CAN YOU SERVE THIS SALAD ON IT’S OWN?
Of course! Sometimes I mix all the sandwich ingredients (except for the baguette, feta and pistachios) in a large bowl and mix it together with a homemade vinaigrette (olive oil, sherry vinegar, honey, shallots, garlic, herbs, salt + pepper). If you have a lemon on hand, add a little of the zest to the dressing as well! Then I pour everything onto a serving platter, arrange a few pieces of burrata around the plate and sprinkle with fresh herbs and crushed pistachios. Voila, this platter doubles as a beautiful (and tasty) centerpiece for the table as well!
OTHER RECIPES YOU MIGHT ENJOY:
- 2 tbsp. Ricotta
- 2 tbsp. Mayonnaise
- 1 tbsp. Sherry Vinegar
- ½ Shallot, minced
- 1 tsp. Honey
- Salt, to taste
- ½ French Baguette
- 1 Peach, sliced
- 1 Tomato, sliced
- 5 Bacon Strips, twirled & cooked
- 1 oz. Crumbled Feta
- 2 tbsp. Crushed Pistachios
- ¼ cup Fresh Basil
- 3 - 4 Whole Calabrian Chili Peppers, sliced
- Aged Balsamic Vinegar, garnish
- Mix together all of the ingredients for the Sherry Mayo-Ricotta in a small bowl and set aside.
- Cut the baguette in half and toast until lightly browned.
- Slather each inner-side of the baguette with Sherry Mayo-Ricotta. Add the slice peaches, sliced tomato, bacon curls, and feta to one side. Then add the crushed pistachios, basil and Calabrian chili peppers to the other side. Drizzle both halves with aged balsamic vinegar.
- Fold together, cut in half, and enjoy immediately!
NOTES ON THIS RECIPE:
- Sherry Vinegar is tangy, acidic and adds an absolutely crave-worthy flavor to this recipe. Sherry cooking wine is much sweeter than the vinegar, so I do not recommend substituting it here. If you can’t find sherry vinegar at your local market, you can purchase my favorite one on Amazon.
- I personally love pistachios with this, as they add crunch and taste fantastic among the other ingredients. Other nuts and seeds I like include toasted pumpkin seeds or toasted pine-nuts.
- Toasted Baguette tastes great here, but if you prefer yours non-toasted, go for it! You can also use French bread, ciabatta or whatever bread you enjoy most.
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