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Tomato Peach Rooster Salad – this years summer season salad! Made with shredded hen tossed with combined greens, candy peaches, tomatoes, crumbled feta, and crispy prosciutto. Sprinkle on toasted pumpkin seeds and pour over a heat brown butter rosemary lemon French dressing. It hits each notice: savory, candy, salty, and there may be even somewhat crunch too!
Each fall, I make some model of an apple salad (final 12 months’s would possibly simply be my favourite but!), and each summer season? It’s at all times concerning the peaches. I truly desire peaches over tomatoes—however once I can do each? Even higher!
You would possibly keep in mind my tomato peach burrata salad from a number of years again—it’s grow to be a favourite for therefore lots of you. This new model is actually a dinner salad spin-off. Slightly extra hearty, nonetheless tremendous contemporary, and simply as scrumptious.
I used a mixture of child romaine and arugula, then added contemporary basil, rotisserie hen (my favourite time-saving hack), candy peaches, tomatoes, and crumbled feta. Actually, I nearly added wedges of brie—like I do with my fall salad—however caught with feta this time. Each choices could be superb!
Crispy prosciutto and toasted pumpkin seeds add that good salty crunch. And the French dressing? Brown butter, rosemary, lemon—it’s tangy, wealthy, and simply so good.
Listed below are the small print
Elements – for the Salad
- pumpkin seeds
- salted butter
- flaky sea salt
- prosciutto
- combined greens – I like child romaine and arugula
- basil leaves
- cherry tomatoes or wedges of heirloom tomatoes – or attempt a combination
- peaches
- crumbled feta cheese
Elements – for the French dressing
- salted butter
- shallots
- rosemary
- thyme
- olive oil
- peach or white balsamic vinegar
- lemon juice
- honey
- chile flakes
Steps
Step 1: Toast the seeds and crisp the prosciutto
On a baking sheet, toss the pumpkin seeds with somewhat salted butter. On the opposite aspect of the pan, lay out the prosciutto slices.
Bake every thing collectively till the seeds are evenly toasted and the prosciutto is sweet and crispy. Control the seeds—they’ll go from golden to burnt so quick!
Step 2: Prep the salad
Seize your greens—I like a mixture of child romaine, peppery arugula, and contemporary basil leaves. Add within the tomatoes (I used cherry tomatoes and a wedge-cut heirloom), sliced peaches, and crumbled feta. You’ll be able to combine and match with what you have got, however I actually love this summer season combo.
Step 3: Make the French dressing
Soften a pair tablespoons of salted butter in a small skillet till it browns and smells further nutty and delish. As soon as it turns golden, pull it off the warmth and toss within the shallot, rosemary, and thyme. Let the shallot sizzle within the butter.
Now add the olive oil, peach or white balsamic vinegar, lemon juice, a pinch of salt, pepper, and purple pepper flakes.
Step 4: Toss all of it collectively
Pour that heat French dressing proper over the salad and provides it a superb toss so all of the greens are coated.
Prime with the crunchy pumpkin seeds and crispy prosciutto from earlier. I like so as to add one other handful of basil proper earlier than serving.
Serve
This salad is finest proper after tossing—whereas the prosciutto continues to be crispy and the French dressing is heat. It’s a kind of everything-just-works sorts of salads, so don’t skip a factor. Promise, it’ll be good!
In search of different summer season salads? Listed below are some favorites:
Tomato, Peach, and Burrata salad
Greek Rooster Chopped Salad with Lemon Tahini French dressing
Corn, Tomato, and Avocado Pasta Salad
Lastly, in case you make this Tomato Peach Rooster Salad, remember to go away a remark and/or give this recipe a ranking! Above all, I like listening to from you and at all times do my finest to reply to each remark. And naturally, in case you do make this recipe, don’t overlook to tag me on Instagram! Wanting by the images of recipes you all have made is my favourite!
Tomato Peach Rooster Salad
Servings: 6
Energy Per Serving: 452 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this website shouldn’t be assured.
Brown Butter Rosemary Lemon French dressing
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1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss collectively the pumpkin seeds and butter. Lay the prosciutto across the seeds. Bake for 10 minutes or till the prosciutto is crisp. Sprinkle with sea salt.3. In the meantime, in a salad bowl, mix the combined greens, basil, hen, tomatoes, peaches, and feta. 4. To make the French dressing. In a skillet, prepare dinner the butter over medium warmth till browned, 5 minutes. Take away from the warmth. Add the shallots, rosemary, and thyme. Let the shallots sizzle within the sizzling butter. Then, whisk within the olive oil, vinegar, lemon, honey, salt, pepper, and chili flakes. 5. Pour the French dressing over the salad, tossing to mix. Prime the salad with pumpkin seeds, prosciutto, and a handful of basil. Eat and luxuriate in!
