Sun-Gold Tomato and Peach Salad
Created by: Executive Chef Kevin Hermann
Prep Time: 25 mins, Serves: 4

1lb Peaches, Small Dice
2 Pints Sun-Gold Tomatoes, Cut in Half
2C Ciabatta Bread, Grilled and Cut into Small Squares
6ea Butter Head Lettuce Leaves, Torn into Medium Pieces
¼C Scallions, Thin Sliced
¼C Basil, Chiffonade
¼C Red Onion, Thinly Sliced
3T Extra Virgin Olive Oil (EVOO)
3T Sherry Vinegar
Sea Salt & Black Pepper


1. In a large salad bowl mix all ingredients evenly, gently tossing to incorporate.

2. Season with sea salt and fresh black pepper.

This is the best mid-day snack during the month of August.

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