When the peaches and tomatoes are both perfectly ripe in late summer, I make this Peach Tomato Salad almost daily! Sweet juicy peaches and garden tomatoes with a few thin slices of onion, crumbled feta, fresh basil, a splash of olive oil and vinegar, it's so simple but so incredibly delicious! This is peach season at its best and you can make it in 10 minutes!
- Peach Season! - We absolutely love the Colorado peaches that arrive in August! We buy them by the case, split them with neighbors, and make endless Peach Corn Salsa and Peach Crisp! Paired with whatever tomatoes are ready in the garden, this salad is pure summer in a bowl!
- Summer Eating - The ingredients are so good they don't need much help! This salad is only for summer, the peaches are so sweet they don't need honey, and the tomatoes are at their peek! I make this salad just for myself for a quick summer lunch, and you can also double or triple it for a quick dinner side dish, or for a larger crowd for a party!
- More Summer Recipes? Try my Roasted Peach Tomato Salsa and our top 25 Recipes to Cook in August!
Jump to:
Ingredients & Substitutions
Simple ingredients that shine on their own is what summer is all about! This peach salad uses any tomatoes you have, basil from the garden, and it's super quick and easy to throw together!
- Peach - I usually buy summer peaches by the case so you have to make sure they are ripe for this salad. Let them sit on the counter for a few days until they give slightly when pressed and smell like summer. We love the Colorado peaches, but Georgia peaches are also great, really whatever you can find in your area!
- Garden Tomatoes - I love to grow a variety of tomatoes, different sizes and colors, they look so nice in a salad. You can really use any tomatoes you have, large ones cut up into pieces, red or yellow cherry tomatoes, from the garden or the farmer's market is the best!
- Onion - Use just a few slices of any kind of onion, yellow, white, red, shallots, any tiny onions from the garden, sliced paper thin!
- Feta Cheese - I always buy a block of feta that comes in a tub of brine and crumble it myself. This is so handy to have on hand for lots of our favorite 24 Summer Salads!
- Basil - A few sprigs from the garden add great flavor, color and garnish!
- Olive Oil, Vinegar, Salt and Pepper - A very simple dressing that doesn't need to be mixed on its own. Just drizzle in and stir everything together. You can use red or white wine vinegar.
See recipe card below for full quantities.
Instructions
This rustic salad doesn't need to be measured exactly, and can easily be adjusted for just yourself or any size crowd.
Step 1 - Slice the peach and then cut the slices in half, no need to peel. Chop your tomatoes into similar pieces, large chunks for big tomatoes, cherry tomatoes cut in half or left whole.
Slice the onions paper thin, use as many or as few as you like.
Step 2 - Add all the ingredients to a bowl and gently toss to combine.
Step 3 - Spoon the salad into a serving bowl, trying to get a few chunks of feta and the smaller tomatoes visible over the top. Garnish with basil leaves.
The salad can be served right away or can sit on the counter for up to an hour.
Recipe Notes & Tips
- Ripe Peaches and Tomatoes - This salad is really only for summer when these ingredients are in season. Ripen peaches on the counter for a few days until they are soft when pressed. Don't try to use hard unripe peaches, you have to plan this one ahead!
- Slice the Onions Paper Thin - The sharp onion flavor should be in the background, just a few very thin slices is all you need. If you don't like onions you can leave them out.
- What to Serve it With - I love this salad for lunch just for myself, maybe with a slice of summery Zucchini Banana Bread! It's a great bbq side dish and goes well with any main course in the summer like Dry Rub Ribs, Pork Tenderloin Sliders, or Grilled Steak Kabobs. Also delicious with just burgers, brats, or chicken from the grill!
- Storage and Leftovers - Leftover peach tomato salad is going to get watery as the salt pulls the liquid from the peach and tomatoes. It's best eaten the days it's made, but leftovers are fine the next day too!
Recipe FAQs
This salad is best made fresh and eaten the same day. It can sit at room temperature for up to an hour and actually improves the flavors mingle a bit. If making ahead for a party, try not to make it more than a couple hours in advance and keep it in the fridge. Pull it out 30 minutes before serving to take the chill off.
In August I usually buy a case of peaches and they are fairly hard when you buy them. Store the whole case (or split it with a friend!) in the fridge and pull out 4 or 5 peaches to ripen for a few days on the counter. Every time we eat one, I pull out another to ripen.
This simple salad is one I make just for myself for lunch in the summer with just one peach, or maybe a half, and a handful of tomatoes. To serve a large crowd, just double or triple the recipe. The amounts don't need to be exact, just figure about 1 peach for every 3 people. Serve it in a shallow serving bowl so it's spread out a bit and the delicate peaches aren't getting smashed in the bottom of a deeper bowl.
More Summer Salads!
Love this Recipe?
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Join the Email List for new recipes delivered straight to your inbox!
Peach Tomato Salad
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1 peach ripe
- 1 cup tomato any varieties
- ⅛ cup onion a few thin slices
- ¼ cup feta cheese crumbled
- ¼ teaspoon kosher salt
- 1 teaspoon red wine vinegar (or white wine vinegar)
- 1 teaspoon olive oil
- 1 Tablespoon fresh basil
Instructions
- Wash and slice a peach, then cut the slices in half into large bite-sized pieces. Chop the tomatoes about the same size. Use any mixture of varieties, large tomatoes can but cut in big chunks, cherry tomatoes can be halved or left whole.
- Add all ingredients to a bowl and use a spoon to gently toss and combine. Spoon the mixture into a serving bowl, trying to layer a few pieces of feta and smaller tomatoes over the top. Garnish with more basil leaves.
- Allow to sit on the counter a few minutes or up to an hour, or serve right away.
Notes
- Onions - Use just a few paper thin slices of any onion, white, yellow, red or shallot.
- Peaches - Use very ripe summer peaches, let sit on the counter a few days to ripen. We love the Colorado peaches in August.
- Tomatoes - A mixture of tomatoes looks really nice, but use whatever ripe summer tomatoes you have.
- Amounts - The amounts don't need to be exact here, and this salad can serve one or two people for lunch, 4 people as a summer side dish, or double or triple the recipe for a larger group. Figure about 1 peach for every 3 people.
- Serving - Serve in a shallow serving dish rather than a deep bowl that the peaches will get crushed at the bottom.
Leave a Review