A wonderful late summer salad with the unusual combination of peaches and tomatoes, with high notes of heady basil and mint. The sweet fleshiness of ripe peaches acts as a perfect counterpoint to the tangy tartness of the tomatoes.
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
- 1 1/2 lbs heirloom tomatoes – a mix of sizes and colours work well
- 2 large ripe peaches (about 12 oz)
- 1 tbsp white balsamic vinegar
- 1/2 tsp finely grated lemon zest
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1 tsp soy sauce
- 1 tsp maple syrup
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely minced
- 1/4 tsp freshly ground pepper
- 1/3 cup lightly packed whole small mint and basil leaves (or large ones cut into chiffonade)
Prepare the salad
- Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut 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 off 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 the balsamic vinegar, soy sauce, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt 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.
- *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 leftobver dressed salad and toss them on later.
- 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.