Quick Tomato Peach Basil Salad
A vibrant summer salad made with peaches, tomatoes, basil, and red onion, tossed in a light honey-vinegar dressing. Quick, refreshing, and full of flavor, it’s the perfect side for grilled dishes or a healthy snack.
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.