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Charred corn, tomato and peach salad with warm flatbread
youryum.com/recipes/charred-corn-tomato-and-peach-salad-with-warm-flatbread · serves 4

A salad with bread warm enough to catch the juices

Warm flatbread turns the lemony tomato and peach juices into part of the meal. Char the corn, tear the bread and let everyone build a bite.

  • Vegetarian
  • Vegan
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 26 August 2026
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Corn peach tomato salad with torn warm flatbread on a platter
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Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Per serving
362kcal
Effort
Easy

Some salads need a fork. This one needs bread. The tomatoes and peaches make a dressing as they sit with lemon and oil, and warm flatbread is the thing that catches it before it runs off the plate. The bread should be hot enough to bend but not so crisp that it shatters when you fold it.

I use store-bought flatbreads here without apology. The corn and fruit already need your attention, and making bread would give the meal a different centre of gravity. Warm what you have in a dry pan, then tear it at the table.

Ingredients

Makes 4 servings

Salad

To serve

Equipment

  • Large frying pan
  • Small frying pan or griddle
  • Large platter

Method

  1. Season the tomatoes first

    Put the tomatoes in a large bowl with the lemon juice, zest and salt. Leave them for ten minutes while you cook the corn. Their juice will become the dressing, so this is more than a holding step. Use a wide bowl rather than a small deep one; the tomato wedges need room to sit in the acid instead of stacking and bruising under their own weight.

    Hands turning tomatoes peaches and lemon in a wide serving bowl

  2. Char the corn

    Heat a large dry frying pan over high heat. Add the corn and two tablespoons of oil. Cook for eight minutes, turning the kernels only when they have browned underneath. Tip them into the tomato bowl while still warm. The hot kernels will loosen the salt from the tomatoes and pull a little more juice into the dressing as you fold them through.

  3. Fold in the peaches

    Add the peaches and basil to the bowl. Lift everything through the tomato dressing with two spoons. Taste for salt. The salad should taste sharper than you expect because the flatbread will soften it.

  4. Warm the bread

    Wipe out the corn pan or use a second one. Brush the flatbreads lightly with oil and warm each for 30 to 45 seconds per side. They should show a few brown spots and feel flexible, not crisp.

  5. Pile onto a platter

    Put the salad on a wide platter with the bread tucked around the edge. Pour the juices from the bottom of the bowl over the top. Do not hide them; they are the sauce.

  6. Tear and eat

    Give everyone bread and let them scoop. The salad is best while the bread is warm, but the platter can sit for twenty minutes without falling apart.

Flatbreads corn tomatoes peaches lemon basil and olive oil ready to serve
Put the bread near the pan, because it is the last thing to warm.

The tomato juice is the sauce

Salting tomatoes before the rest of the ingredients does two jobs. It seasons the fruit all the way through and draws out a little juice. Lemon and olive oil join that juice and make enough dressing for the bread without another bowl or a blender.

Do not drain it. In most salads excess liquid is a problem; here it is what makes the flatbread worth having.

Choose bread that can bend

Thin, brittle pita chips are wrong because they shatter. A soft pitta, naan or lavash can fold around a piece of peach and still carry the corn. If the flatbread is dry, brush it with a little oil before warming rather than adding more oil to the salad.

Keep the bread whole until serving. Torn pieces dry out faster and make a pile of crumbs next to the platter.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 362 kcal
Protein 9 g
Carbohydrate 55 g
Fibre 6 g
Fat 13 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use stale flatbread?
Yes, if it is still flexible. Sprinkle it with water, brush with oil and warm it covered for a minute so it steams back into softness.
Can I make the salad ahead?
Make the salad up to two hours ahead, but warm the bread just before eating. Add the basil at the end so it stays green.
Can I grill the flatbread?
Yes. Thirty seconds per side over medium-high heat is enough. Watch it closely; thin bread burns before it warms through.
What other fruit works?
Nectarines or ripe plums. Apples are too firm for this version unless they are sliced very thinly.

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