Juicy peaches and ripe tomatoes come together in this refreshing salad that celebrates the best of summer produce.
Sweet fruit pairs beautifully with fragrant basil and crisp red onion, while a light dressing of olive oil, vinegar, and honey ties everything together.
Naturally rich in fiber, plant-based nutrients, and heart-healthy fats, this dish is both nourishing and satisfying.
With just 15 minutes of prep, it’s a quick, wholesome side that’s low in saturated fat and perfect for everyday meals, barbecues, or light lunches.
Quick Tomato Peach Basil Salad
Equipment
- 1 large cutting board
- 1 Sharp chef’s knife
- 1 Medium Mixing Bowl
- 1 Small whisking bowl
- 1 Whisk or Fork
- 1 Large Serving Platter
Ingredients
- ¼ cup red onion thinly sliced
- 3 large peaches sliced
- 2 cups grape tomatoes halved
- 1 cup fresh basil leaves
- Kosher salt or sea salt to taste
- Freshly ground black pepper to taste
- 2 Tbsp extra virgin olive oil
- 1 ½ Tbsp white wine vinegar
- 1 tsp honey or maple syrup/agave for vegan option
Instructions
- Prepare the Ingredients: Begin by gathering all your fresh produce and pantry items. Rinse the peaches, tomatoes, basil, and red onion under cool running water to remove any dirt or residue. Pat them dry gently with a clean kitchen towel or paper towel. Having everything clean, fresh, and ready makes the assembly process smooth and enjoyable.
- Slice the Red Onion: Place the red onion on a cutting board and trim off both ends. Peel away the papery outer skin. Using a sharp knife, carefully slice the onion into very thin strips or half-moons. Thin slices are important here—they add a sharp, savory bite without overpowering the sweetness of the peaches and tomatoes. Set the slices aside in a small bowl.
- Cut the Peaches: Take your peaches and check that they’re ripe yet firm enough to hold their shape. Using your knife, slice each peach in half around the pit, twist to separate, and remove the pit carefully. Slice the peach halves into even wedges or thin slices, depending on your preference. Peaches bring juicy sweetness to the salad, so cutting them into uniform pieces ensures every bite feels balanced.
- Halve the Grape Tomatoes: Place the grape tomatoes on your cutting board. Using a steady hand, slice each tomato in half lengthwise. Halving the tomatoes not only makes them easier to eat but also allows them to absorb the dressing more fully, enhancing their natural juiciness. Place the halved tomatoes in a large mixing bowl.
- Add the Fresh Basil: Pick whole basil leaves from the stems, rinse if needed, and gently pat them dry. Basil bruises easily, so handle with care. For larger leaves, you can tear them into smaller pieces by hand; for smaller leaves, leave them whole for a rustic, garden-fresh look. Add the basil to the bowl with the tomatoes, peaches, and onion, letting its fragrance infuse the salad naturally.
- Season the Salad Base: Sprinkle a generous pinch of kosher salt and a few cracks of freshly ground black pepper over the peaches, tomatoes, basil, and onion. This early seasoning helps draw out the juices from the tomatoes and peaches, enhancing their flavor before the dressing is added. Toss gently with clean hands or a large spoon to combine.
- Make the Dressing: In a small mixing bowl, add the olive oil, white wine vinegar, and honey. Using a whisk or fork, blend the ingredients together until the mixture is emulsified and slightly thickened. The olive oil provides richness, the vinegar adds tang, and the honey balances the acidity with a touch of sweetness. Taste the dressing and adjust the sweetness or acidity as desired.
- Dress and Toss the Salad: Drizzle the prepared dressing evenly over the salad mixture in the large bowl. Using two large spoons or salad tongs, toss the salad gently to ensure all the ingredients are coated without crushing the peaches or tomatoes. Take care not to overmix—just a few light turns will help the flavors meld together while keeping the fruit intact.
- Arrange and Serve: Transfer the salad to a large serving platter for a beautiful presentation, or serve directly from the mixing bowl for a more casual setting. Garnish with a few extra basil leaves on top for a fresh, vibrant finish. Serve immediately while the peaches are juicy, the basil is fragrant, and the dressing is bright and tangy.
Notes
- Choose peaches that are ripe but firm so they don’t become mushy when sliced.
- Grape tomatoes work best for sweetness, but cherry or heirloom tomatoes can be substituted.
- Tear basil leaves by hand to preserve flavor and prevent bruising.
- Thinly slice the red onion so it adds flavor without overpowering the salad.
- For a vegan option, replace honey with maple syrup or agave.
- Whisk the dressing until well-emulsified for a smooth, balanced coating.
- Always season with salt and pepper before adding the dressing—it enhances flavor.
- Assemble just before serving for the freshest taste.
- Double the recipe for potlucks or summer gatherings.
- Leftovers may soften but are still delicious the next day.
Chef’s Secrets for Best Results
The magic of this salad lies in using the freshest ingredients.
Ripe peaches should be fragrant and slightly soft but not overly juicy, as too much liquid can water down the dish.
When selecting tomatoes, opt for ones that are firm and vibrant in color—they add both sweetness and acidity.
Always tear the basil instead of chopping it; this keeps its essential oils intact and prevents dark bruising.
Another trick is to season the peaches and tomatoes with salt before adding the dressing, as this helps draw out their natural juices, making the flavors more intense and refreshing
Serving Suggestions and Pairing Ideas
This salad is a summer star that pairs beautifully with grilled foods like chicken, shrimp, salmon, or plant-based skewers.
Serve it as a side dish at barbecues, or place it on a brunch table alongside quiches, cheeses, and crusty bread.
For a light lunch, pair it with toasted sourdough and a dollop of fresh ricotta or goat cheese.
If you want a more elegant presentation, layer slices of peaches and tomatoes on a platter in alternating colors, scatter onion and basil over the top, and drizzle with dressing just before serving for a picture-perfect centerpiece.
Storage Tips for Lasting Freshness
This salad is best enjoyed fresh, right after it’s tossed, when the peaches are firm and the basil leaves are bright.
However, if you need to prepare ahead, slice the peaches and tomatoes in advance and store them separately in airtight containers in the refrigerator.
Keep the basil unwashed and wrapped in a paper towel inside a bag until just before assembling.
The dressing can be mixed ahead of time and refrigerated in a sealed jar for up to three days.
Once combined, the salad is best eaten within 24 hours, as the peaches soften and the basil may wiltFrequently Asked Questions
1. Can I use canned peaches instead of fresh?
Fresh peaches are best for flavor and texture, but in a pinch, canned peaches can work. If using canned, choose peaches packed in juice, not syrup, and drain them well before adding to the salad.
2. What type of tomatoes are best?
Grape or cherry tomatoes work beautifully because of their sweetness and firm texture. However, heirloom tomatoes can add stunning colors and complex flavors. Just cut them into wedges or chunks instead of halves.
3. Can I make the salad ahead of time?
Yes, you can prep the ingredients separately—slice the fruit and onion, wash the basil, and mix the dressing in advance. For best results, combine everything and toss with the dressing just before serving.
4. How can I make this salad more filling?
You can turn it into a heartier meal by adding mozzarella balls, burrata, quinoa, or grilled chicken. These additions provide extra protein and make the dish satisfying enough for lunch or dinner.
5. Is this salad healthy for everyday meals?
Definitely! It’s naturally low in calories and saturated fat, high in fiber, and packed with vitamins A and C from the peaches and tomatoes. Olive oil adds heart-healthy fats, making this a nourishing and refreshing choice for everyday eating.
