Tomato and Peach Salad With Corn and Feta
Ingredients
- 2 slices white bread (crusts removed), cut or torn into 1-inch pieces
- 1/2 cup plus 6 tablespoons extra-virgin olive oil
- salt, to taste
- 2 ears fresh corn, shucked
- 4 ripe heirloom tomatoes, a variety of colors (about 2 pounds)
- 4 large ripe peaches (1½-2 pounds)
- 1/2 cup thinly sliced red onion or shallot
- 3/4 cup sheep's milk feta, crumbled
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