Caprese Style Peach and Tomato Salad with Candied Pecans and Cornbread Croutons

 Caprese Style Peach and Tomato Salad with Candied Pecans and Cornbread Croutons

Cook's Notes: Oh my, a myriad of textures and flavors make this salad a standout. It can be paired with a grilled meal or served as a light lunch or supper.       

The recipe was adapted from the BHG June 2023 issue. The photo accompanying the recipe captured my immediate attention. 

Do not be daunted by the list of ingredients as each pair so well together to create this amazing dish. Two ingredients candied pecans and cornbread croutons play starring roles. They can be made the day ahead so salad assembly goes quickly the next day. Store-bought cornbread croutons can be substituted for homemade, but I will say it does compromise the taste. 

Homemade Cornbread Croutons

Ingredients:

• 1 box of cornbread mix (I really like the flavor of  Famous Daves)  
• Sea Salt 
• Olive Oil

Directions:

• Make up the box following the manufacturer's directions in an 8 x 8 pan. 
• Cool and cut into small squares. You will use half a pan and can save the rest of the cornbread for another meal or freeze. 
• Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
• Place cornbread squares on a baking sheet and brush the tops with olive oil and sprinkle with sea salt. 
• Bake for 10 minutes. Leave on the baking sheet to cool and dry out.

Candied Pecans

These pecans were swoon-worthy and made a tasty snack just by themselves. 

Ingredients:

• 2 cups whole pecans
• 2 tablespoons water 
• 3 tablespoons packed brown sugar
• 1 teaspoon butter
• 1/4 teaspoon Saigon cinnamon 
• 1/8 teaspoon cayenne pepper
• Dash of red pepper flakes optional

Directions:  

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small saucepan or fry pan whisk brown sugar, butter, cinnamon, and cayenne pepper together.
• Bring to a simmer over medium heat. Add in whole pecans and stir continuously until coated in a syrup-like mixture about 2 minutes. 
• Spread sugared pecans out on the baking sheet and bake for 12 minutes. 
• Once pecans cool, break apart.  

Caprese Style Peach and Tomato Salad for 4 servings

Ingredients:

• 2-3  peaches, peeled and cut into chunks
• 1 large tomato cut into chunks
• 1/2 cup red onion slices
• 3 cups chopped romaine or torn spinach leaves 
• 1-1/2 cups marinated mozzarella balls, halved or mozzarella bocconcini
  
• 1 avocado, diced
• Fresh basil

Directions:

• Mix salad ingredients adding in candied pecans and cornbread cubes. 
• Use a light Vidalia Onion Poppyseed dressing or your favorite balsamic dressing.