Late summer offers one of the year’s happiest pairings: sun-ripened heirloom tomatoes and fragrant peaches at the peak of their sweetness. This simple salad celebrates both, tossing them with fresh basil, mint and a light vinaigrette of white balsamic, lemon and olive oil. The result is bright, juicy and refreshingly uncomplicated—a perfect accompaniment to grilled meats, or a light lunch with a crusty loaf of bread.
We enjoyed this with lobster rolls one evening on the beach, and it was a fabulous accompaniment to the creamy richness of the lobster.
Heirloom Tomato & Peach Salad with Mint & Basil
Ingredients
Scale
- 680g or 1½ lbs heirloom tomatoes, a mix of sizes and colours
- 340g or 2 large ripe peaches
- 15ml or 1 tbsp white balsamic vinegar
- 2.5ml or ½ tsp finely grated lemon zest
- 5ml or 1 tsp fresh lemon juice
- 1.25ml or ¼ tsp kosher salt
- 5ml or 1 tsp soy sauce
- 5ml or 1 tsp maple syrup
- 30ml or 2 tbsp extra virgin olive oil
- 30g or 1 small shallot, finely minced
- 1.25ml or ¼ tsp freshly ground black pepper
- 10g or ⅓ cup lightly packed small basil and mint leaves, or large leaves cut into a chiffonade
Instructions
Prepare the salad
- Cut the larger tomatoes into large, evenly sized pieces of about 1-inch, removing the core as you go. Slice the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
- Slice the peaches from the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.
Prepare the dressing
- Whisk together the balsamic vinegar, soy sauce, lemon juice, lemon zest, and ¼ tsp salt. Let sit for a few minutes to allow the salt to dissolve.
- Whisk in the olive oil until emulsivied. Add the shallots and ground pepper.
- Pour the dressing over the tomatoes and peaches. Add half of the herbs*, adjust the salt if needed, and toss gently but thoroughly. Taste the juices and add more vinegar or soy sauce if needed. (You can let the salad sit for a few more minutes and taste and season again if you like).
- Before serving, toss again and sprinkle with the remaining herbs.
Notes
- *The herbs are best added at the last minute, so if you think you’re going to have leftovers, add the herbs only to the portion you’re serving right away. Keep the remaining herbs separate from the leftover dressed salad and toss them on later.
Nutrition
- Serving Size: 4
I’m sharing this post with Between Naps on the Porch.
We had this delicious salad with you at the beach.I remember It was so tasty and colourful. Thanks for the recipe.
You’re most welcome, Maura. It’s become one of go-tos for August, when the peaches and tomatoes are at their peak!
Thanks, Helen, for the reminder. I like fruit-and-veg salads like this one (not those overly-sweet American versions you get in restaurants) . I use nectarines because the skins are thinner. I also make a Lebanese-ish combo of watermelon, cucumber, Kalamatas, and feta with tons of flat-leaf parsley–a sure winner! I spotted some Cor de Bue in the market last week, just in from Genova, so yours will be next on the menu (good thing I brought some maple syrup!).
For some exotic zing for your peaches, try Major Grey chutney dressing: Blitz a couple of egg yolks with 1 Tb Dijon, 1/4 cup champagne vinegar, 1/3 cup chutney, and 1 Tbs soy or ponzu. Motor running, dribble in a couple of cups of neutral oil (peanut is fine). Season with S&P to taste…makes 3 cups. Oh, I smell fall in the air!
Oh, Beatrice, that dressing sounds divine! There’s something delectable about the combination of peaches and chutney, isn’t there? And you’re so right about it sensing just a hint of fall about us!
What a great looking salad. The pairing of fruit with tomato makes for an interesting combination. A couple of years ago I tried a salad with watermelon and tomatoes and was surprised at how well they went together. Your post reminded me of that salad and I will be picking up some peaches to give it a try. I have been growing several varieties of cherry and cocktail tomatoes, similar to the ones in your bowl and this will be a perfect use for them. Beautiful photos. So colorful.
Thanks, Lorri, especially for the tip on watermelon salads. I forget about that option, and watermelons are so huge that there is often a lot available! A tomato and watermelon salad would be a terrific way to use up the bounty!
Hi Helen, I made your salad and it was so good. My peaches could have been a little bit more ripe and I should have waited a couple of days for them to get there but I was pretty anxious to give it a try. That dressing makes the salad. Very tasty.
I kind of like the peaches a bit on the firm side, myself. They turn mushy so quickly! I checked out several versions of that salad before developing the dressing; one called for two tablespoons of mango smoothie. Really? Where does one find that? Buy a smoothie just to have two tablespoons to make a salad dressing? Lol.