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By this point of the summer, meals at the Foodie Tot house tend to become simple variations of mixed grill or summer salads. To say I am obsessed with the pairing of summer tomatoes and peaches would be an understatement. This Italian bread salad, incorporating the two plus sweet corn, is the perfect showcase for summer’s peak ingredients and is a quick, no-cook, one-dish-meal that’s perfect for busy summer weekends.

Recipe: Tomato Peach Panzanella

Ingredients:

• 4 slices day-old hearty Italian bread or corn bread
• 2 large very ripe tomatoes
• 2 large very ripe peaches
• 2 ears corn, shucked
• several basil leaves, thinly sliced
• 4 ounces aged white cheddar, cubed

vinaigrette:

• 1 tablespoon white balsamic vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions: Toast the bread slices and cut into 1/2-inch cubes. Cut the tomatoes and peaches into 1/2-inch cubes as well. Cut the corn kernels off the cobs. In a bowl, layer the bread, tomatoes, peaches and corn. Whisk together oil, vinegar, salt and pepper to make vinaigrette. Sprinkle vinaigrette and basil over salad and toss gently. Stir in cheese and let stand for 10 minutes before serving to allow flavors to blend. Makes 4 servings. Enjoy!

Farms of Origin: peaches, Bigg Riggs (WV); tomatoes, basil, sweet corn, Potomac Vegetable Farms CSA (VA); cheddar, Tom the Cheese Guy (PA); bread (dinner rolls), Valentine’s Country Bakery & Meat (VA); from the Alexandria Upper King Street and McLean Farmers Markets.

More peach & tomato recipes:

• Roasted Peach & Tomatillo Salsa
• Grilled Nectarine Tomato Salad as seen on Cookie magazine‘s One Little Bite!
• Chesapeake Corn, Peach & Tomato Crepes
• Pork Tenderloin with Tomato-Peach Compote from Gourmet

What’s your favorite peach/tomato recipe?

One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up; here’s what my neighbors in the Southern region cooked up this week.