Peach and Tomato Salad
A riot of summer on a plate — juicy ripe peaches, sweet-tart tomatoes, and peppery basil come together in a vibrant salad that takes 10 minutes. Drizzled with a simple balsamic-olive oil dressing and finished with a crack of black pepper, it is refreshing, bright, and effortlessly elegant.
For 4 servings
- prep
Slice the peaches and tomatoes.
1.Pit the peaches and cut each into 8 wedges.2.Core the tomatoes and cut into wedges roughly the same size as the peaches. - prep
Slice the onion very thin.
Peel and slice the red onion as thinly as possible so it adds bite without overpowering the fruit.
- assemble
Arrange on a platter.
1.Scatter peach and tomato wedges across a large platter or shallow bowl.2.Tuck the red onion slices between the fruit.3.Tear basil leaves and scatter generously over the top. - mix
Dress the salad.
Drizzle the olive oil and balsamic vinegar evenly over the salad. Sprinkle with a pinch of salt and a good crack of black pepper.
TIPDress just before serving — the peaches and tomatoes release juices quickly once salted. - serve
Serve immediately at room temperature.
Let the salad sit for no more than 5 minutes before bringing it to the table so the flavors meld but the fruit stays bright.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm peaches so the wedges hold their shape when tossed.
- 2If heirloom tomatoes are unavailable, use vine-ripened for best sweetness.
- 3Slice red onion as thin as possible—a mandoline helps for paper-thin rings.
- 4Dress the salad just before serving to keep the fruit from becoming watery.
- 5Let the salad rest 5 minutes after dressing so the flavors meld without softening.
- 6For extra texture, add a handful of toasted pine nuts or slivered almonds.
- 7Store leftovers in the fridge for up to 1 day; the fruit will soften but still taste great.
Adapt it for your goals.
Herb swap
Replace basil with fresh mint or tarragon for a different aromatic profile—mint adds coolness, tarragon brings a subtle anise note.
Cheese additionCheese addition
Add crumbled feta or fresh mozzarella pearls for a creamy, salty counterpoint to the sweet fruit.
Vegan friendlyVegan-friendly
The recipe is already vegan as written; just ensure the balsamic vinegar has no added honey.
Warm twistWarm twist
Grill the peach and tomato wedges for 2 minutes per side before assembling—caramelization adds smoky depth.
Low oilLow-oil
Reduce olive oil to 1 tablespoon and add a splash of the reserved peach juice for lighter dressing.
Why this is on our healthy list.
Rich in Vitamin C
Both peaches and tomatoes are excellent sources of vitamin C, supporting immune function and skin health.
Antioxidant Boost
Tomatoes provide lycopene, a powerful antioxidant linked to heart health, while peaches offer chlorogenic acid.
Low in Calories
This salad is naturally low-calorie and full of water-rich fruit, making it a hydrating, guilt-free side dish.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins.
Frequently asked questions
It's best assembled and dressed just before serving, but you can pre-slice the fruit and onion up to 2 hours ahead and keep them refrigerated in separate containers.
