Summer Salad of Frog Hollow Peaches & Tomatoes, Haricot Verts and Fried Bread

Serves: 4


  • 4 Frog Hollow Farm peaches, de-seeded and cut into bite sized cubes
  • 4 vine-ripened tomatoes, cut into bite sized cubed
  • 1 Loose cup of Haricot Verts, blanched in salted water and shocked in an ice bath to retain its color and dryed
  • ¼ cup of toasted pine nuts
  • 12-14 medium sized basil
  • 12 Bambini cheese, hand torn in half
  • 1 cup of day old bread, hand torn and pan fried with extra virgin olive oil and seasoned to taste
  • Quality extra virgin olive oil and red wine vinegar to taste
  • Kosher salt and freshly ground black pepper to taste


Place the ingredients on a large serve plate and simply dress and season to taste. Serve at once.


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