Peach Tomato Salad
This peach tomato salad is summer on a plate with its fresh, seasonal ingredients and balsamic vinaigrette. This recipe is easy and simple yet delicious!
When summer rolls around, I’m reminded of my incessant need for meals that don’t require turning on the oven. And then, add in ease, but still deliver on flavor.
This is where this salad comes in. It takes maybe ten minutes to make, depending on how speedy you are at chopping, and is about as easy as it gets. Serve it alongside a Spanish zucchini omelet or BBQ salmon bites for a dreamy seasonal spread.
Ingredients
- Yellow peaches – I love the yellow contrast against the red tomatoes, but another peach variety will work.
- Vine tomatoes – I like that you can cut them into similar size wedges as the peach. You’re welcome to use another variety, but you may need to increase the quantity depending on their size.
- Mint leaves – these add a really fresh element to the salad.
- Balsamic vinaigrette – extra virgin olive oil, balsamic vinegar, dijon mustard, salt, & pepper.
How to Make Peach Tomato Salad
Cut the peaches in half and remove the pits, then cut each half into semi-thick wedges. Cut the tomatoes into a similar shape and size.
Start layering the peach and tomato slices on a serving platter. It’s easiest to do this in layers for more even distribution.
Whisk together the dressing ingredients in a small bowl, taste, and add more salt as needed. Pour the vinaigrette over the peaches and tomatoes.
Sprinkle a pinch of salt over the salad to make all the flavors pop, and add fresh mint leaves just before serving.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this peach tomato salad using what you already have? Here are some ideas…
- No yellow peaches? – you can use another variety such as white or even donut peaches (increase the quantity since they’re smaller), or use nectarines instead.
- No vine tomatoes? – use another variety, but depending on the one you choose, I would cut the peaches a similar size or just slightly bigger.
- No fresh mint? – swap it out for another fresh herb such as basil, parsley, tarragon, or thyme.
- Add-ins – chopped nuts, dairy free mozzarella cheese, almond ricotta, or real mozzarella or ricotta if not dairy free.
Equipment
All you need to make this salad is a chef knife and cutting board. For the dressing, you’ll need measuring spoons, a small bowl (I love one with a spout for easy pouring), and a whisk.
Top Tip
Add a sprinkle of salt to the salad once plated. It really enhances all of the flavors.
More Easy Summer Recipes
Peach Tomato Salad
Ingredients
- 4 ripe, but firm peaches
- 2 vine tomatoes
Dressing
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons balsamic vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- fresh mint leaves
Instructions
- Cut the peaches in half and remove the pits, then cut each half into semi-thick wedges. Cut the tomatoes into a similar shape and size.
- Start layering the peach and tomato slices on a serving platter. It's easiest to do this in layers for more even distribution.
- Whisk together the dressing ingredients in a small bowl, taste, and add more salt as needed. Pour the vinaigrette over the peaches and tomatoes.
- Sprinkle a pinch of salt over the salad to make all the flavors pop, and add fresh mint leaves just before serving.
- Store leftovers in an airtight container in the fridge. Best eaten within 1-2 days.