Summer is all about fresh fruit and vegetables. Some of the season’s quintessential flavors come from tomatoes, corn and peaches. There is no reason not to combine these three into one delicious salad. Now, this isn’t a salad in the traditional sense, as it doesn’t have lettuce, but if you were to serve it on a bed of lettuce, I would suggest baby arugula as the peppery greens are dense enough to stand up to these heavy peaches and tomatoes, and it will add a nice flavor.
You can use a combination similar to this recipe, with the addition of cucumber and diced jalapeños, to make a yummy summer salsa. If you are thinking ahead and this sounds good to you, use the recipe below with a few changes: chop everything a little smaller, leave out the pecans and goat cheese, and then, in addition to the basil, throw in some chopped cilantro. I also swap lime juice for the balsamic vinegar. Those few changes will create a delicious peach salsa.
If you are like me, the lazy days of summer call for as many peaches and tomatoes as one can possibly consume. So, if you are looking for more peach and tomato recipes, I’ve included some of our most popular peach recipes (hello, peach cobbler!) and tomato recipes (tomato tart, anyone?) below as well.
As an aside, this peach tomato salad is so delicious that once I made this recipe, I ate it every day for almost a week. If this sounds like something you might do, just use one peach (for a single serving) and reduce ingredients accordingly. Truly, who cares if the quantities are off by a bit? It will be good no matter what. Thus, if you have extra corn, add it. Have a couple of peaches on their last day? Add more peaches. You only have feta cheese at home? Use it instead of goat cheese. Like most of my recipes, they are meant to be adapted to what you have on hand and bulked up or down accordingly.
Peach Tomato Summer Salad
- 3 peaches chopped
- 1 pound cherry tomatoes approx one quart, chopped
- 1/2 sweet onion diced
- Corn cut from one ear
- 1/3 cup fresh basil rolled and cut into ribbons and then cut into smaller pieces
- 1.5 teaspoons kosher salt
- Black pepper to taste
- 1/2 cup pecans chopped
- 1/4 cup olive oil
- 1 tablespoon high-quality red balsamic vinegar
- 1 teaspoon honey
- 1/2 cup crumbled goat cheese
- Combine all ingredients from peaches to pecans, leaving a little bit of basil for garnish.
- Combine in a small bowl the olive oil, vinegar and honey to make the dressing.
- Mix dressing with the chopped vegetables and fruit.
- Taste to see if you prefer more salt or pepper.
- Top with goat cheese and basil garnish.
- Serve immediately.
Other delicious recipes featuring either peaches or tomatoes:
Still looking for more? How about six more …
Now, go get some tomatoes and peaches!
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