This tomato and peach salad is summer at its finest! Ripe tomatoes and peaches are mixed with onion, peppery basil, salty feta, and a tangy vinaigrette.
It’s hard to tire of summer produce! We’ve only been eating seasonally for a few years, but we can’t imagine getting tired of juicy Indiana tomatoes or peaches. This weekend was a special weekend that called for a special meal — my mom was in town visiting from Minnesota for a Girl’s Weekend! We had a total blast visiting our favorite Indy haunts…including Broad Ripple Farmer’s Market, where we picked up some amazing heirloom tomatoes and perfectly ripe peaches. Keep reading for what we made with them: this tomato and peach salad recipe.
Making this tomato & peach salad
This tomato and peach salad was inspired by the Peach Panzanella my Mom and I had at Bluebeard restaurant the night before, and this summer panzanella from Laura at The First Mess (so cute!). We originally though we’d try our hand at a panzanella, an Italian salad made with dried-out bread cubes. However, since we didn’t have any old bread on hand, the thought of buying bread and turning on our oven to dry it out just didn’t appeal in the heat!
So, we omitted the bread turned the idea into a straight up tomato and peach salad. The salad turned out perfect, with everything perfectly balanced. Sweet peach against acidic tomato, peppery basil against salt feta, and a lightly sweet vinaigrette of sherry vinegar and honey. This peach salad was a great accompaniment to our meal!
This recipe is…
This tomato & peach salad is vegetarian, gluten-free, vegan, plant-based and dairy-free.
Tomato & Peach Salad with Basil Recipe
Ingredients
1x people
- ½ red onion
- 2 large peaches
- 2 large tomatoes
- ½ cup packed fresh basil leaves
- 2 tablespoons sherry vinegar or red or white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ cup feta cheese crumbles
- Kosher salt
- Fresh ground pepper
2x people
- 1 red onion
- 4 large peaches
- 4 large tomatoes
- 1 cup packed fresh basil leaves
- 4 tablespoon sherry vinegar or red or white wine vinegar
- 4 tablespoon olive oil
- 2 tablespoon honey
- ½ cup feta cheese crumbles
- Kosher salt
- Fresh ground pepper
3x people
- 1 ½ red onion
- 6 large peaches
- 6 large tomatoes
- 1 ½ cup packed fresh basil leaves
- 6 tablespoon sherry vinegar or red or white wine vinegar
- 6 tablespoon olive oil
- 3 tablespoon honey
- ¾ cup feta cheese crumbles
- Kosher salt
- Fresh ground pepper
Instructions
- Thinly slice the red onion; place it in a small bowl and cover in cold water. Squeeze and release the onion slices about 5 to 6 times; drain the water and repeat the squeeze and rinse cycle 2 more times. Place the slices back in the bowl and cover with cold water while assembling the salad.
- Dice the peaches and tomatoes. Slice the basil into thin strips.
- In a small bowl, whisk together sherry vinegar, olive oil, honey, 2 pinches kosher salt, and several grinds fresh ground pepper.
- Drain the onions and squeeze them dry. In a large bowl, gently mix together onions with tomatoes, peaches, basil, and dressing, and a few pinches kosher salt. Sprinkle with crumbled feta cheese and serve.