If you don't have access to the herbs used in this salad, replace them with a mix of what you do have. Mint, cilantro, parsley, arugula, etc are great subs. If you feel like growing your own herbs, check out the Monticello Shop to purchase actual seeds.
Prep Time8 minutesmins
Cook Time5 minutesmins
Total Time13 minutesmins
Course: Main Course, Salad
Servings: 4
Author: Jenné
Ingredients
2ripe peacheschopped
2ripe tomatoesI used roma, chopped
2tbspred onionchopped
2small fish peppers or 1 small habanerovery spicy or 1 jalepeño pepper (seeds removed for milder kick), minced
1tbspapple cider vinegaradd more to taste if you'd like
3cupsfresh herbsa blend of basil, lemon balm, and salad burnet, chopped
2cupscubed stale sourdough bread
¼cupsolive oil
1tspblack pepperfreshly ground
1tspsalt + more to taste
Instructions
Toss the peaches, tomatoes, red onion, peppers, and vinegar in a large mixing bowl.
Add the herbs and bread, then drizzle the olive oil over the salad. Add the pepper and salt.