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If you’re looking for a Tomato and Peach Salad that will absolutely steal the show—you’re in the right place. This isn’t just another variation on the Caprese. Instead of being one-noted and all the same texture, this salad has loads of flavor and tons of texture. So put the burrata down (!!) and let’s make the best peach tomato salad!
Something I learned during my time as an Assistant Food Editor at Cuisine at Home Magazine is that home cooks are always looking for new side dishes. As a result, I’ve developed hundreds of side dish recipes for any season and occasion.
And this salad is my newest obsession. I’ve made it more than 10 times this summer and have slowly honed in on the perfect combination and ratio of ingredients. It’s unique, delicious and best of all, pairs with all kinds of main dishes.
Ingredients Needed for Peach Tomato Salad
- Red onion: you can also use minced shallot, yellow onion or scallions. But I find red onion to be the best. Check out the tips section for how I tame the potency of raw onion.
- Tomato: I like to use yellow heirloom tomatoes for this salad. One large or two small tomatoes.
- Peach: make sure the peach is ripe, sweet and juicy! I prefer yellow peaches but white will also work.
- Cheddar or Parmesan cheese: use a sharp aged Cheddar (anything from Kerrygold) or a quality Parmesan.
- Basil: thin shreds (chiffonade) of fresh basil add flavor to each bite.
- Pistachios: roughly chopped toasted pistachios add great flavor and crunch.
- Extra-virgin olive oil: for the best flavor, use a quality, robust olive oil.
- White balsamic vinegar: one of my absolute favorite ingredients in the kitchen. It’s tart and acidic while also being slightly sweet. Don’t skip this.
- Flaky sea salt: salty crunch that makes everything !pop!
How to Make Tomato and Peach Salad
This salad couldn’t be easier! Here is a rundown of how to make it, find the full recipe in the recipe card below.
- Start by mincing the red onion and soaking in cold water.
- Layer the slices of tomato and peach on a large plate or platter.
TIP: Instead of simply slicing into rounds, I like to cut both the tomato and the peach in half (top to bottom) then cut them into thin wedges
- Top the tomato and peach slices with thinly shards of Cheddar or Parm, sliced basil, and chopped pistachios. Drain the onion and sprinkle over top.
TIP: use a pairing knife or vegetable peeler to get large shreds of cheese. And to thinly slice the basil, stack the leaves, roll into a tight log, and thinly slice crosswise. This is called chiffonade and will quickly and easily create thin strands of basil.
- Drizzle the salad with olive oil, white balsamic vinegar and flaky sea salt. Done!
Peach and Tomato Salad Tips
- Toast the pistachios: for the best flavor, use raw, shelled pistachios and toast them in a 350-degree oven until lightly toasted and fragrant, about 8 minutes. You can also use shelled roasted and salted pistachios, just pull back on the flaky sea salt you add.
- Soak the red onion: soak the minced onion in some cold water for 5 to 10 minutes. This removes some of the potency of the raw onion so it doesn’t overpower the fruit.
- Balsamic vinegar: through my testing I determined white balsamic vinegar is the best on this salad. However, regular can be used. If you use regular balsamic vinegar, I recommend using an aged vinegar that is more syrupy in consistency.
Serve With
Peach Tomato Salad
Description
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Ingredients
- 1½ tablespoons minced red onion
- 1 large yellow tomato, thinly sliced
- 1 ripe peach, pitted and thinly sliced
- ¼ cup large shreds aged Cheddar or Parmesan
- 8 medium basil leaves, chiffonade
- 2 tablespoons chopped toasted pistachios
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- Flaky sea salt
Instructions
- Add minced red onion to a small bowl; cover with cold water and set aside for 5–10 minutes.
- On a large plate or platter, arrange tomato and peach slices, overlapping as needed.
- Drain onion through a fine mesh sieve then sprinkle over peach and tomato slices. Sprinkle cheese, basil, and pistachios evenly over salad.
- Drizzle with oil and vinegar. Finish with a hefty pinch of flaky sea salt and serve.
