The peach tomato salad is summer on a plate with its fresh, seasonal ingredients, and balsamic vinaigrette. This recipe is easy and simple yet delicious!
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.
Notes
SUBSTITUTIONS: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.