Peach and Tomato Salad

We were recently heading to a friends house for dinner and were asked to bring a salad.

I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.

I came across this yummy sounding Summer Peach and Tomato Salad, and made a few adjustments.

I used frozen sliced peaches, mainly because I’m a bit lazy, but also because I didn’t want overly ripe peaches in the salad.

Ingredients:

• 1/4 cup thinly vertically sliced red onion
• 1 pound frozen sliced peaches, thawed
• 1/2 pound Campari tomatoes, quartered
• 1/2 pound heirloom cherry tomatoes, halved
• 2 tablespoons cider vinegar
• 1 tablespoons extra-virgin olive oil
• 2 teaspoons agave
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves

This recipe is really simple. Begin by completely thawing your frozen peaches (if using frozen peaches).

Add the sliced red onion, peaches, Campari tomatoes, and heirloom tomatoes to a large bowl.

Combine the cider vinegar, olive oil, agave, salt, and pepper in a small jar. Screw on the cap and shake to combine.

Drizzle the mixture over the salad, tossing well to coat.

Sprinkle with fresh basil and serve.

What a refreshing salad! The sweetness of the peaches pairs nicely with some acidity from the dressing. I love the colors of the different types of tomatoes but you could use whatever tomatoes you have on hand. Basil adds a pop of freshness to the overall dish too.  If you’d like, you could add some crumbled feta to add some creaminess.

This salad worked great with the grilled steak and potatoes our friends served.

Definitely a recipe I’ll use for future barbecues!

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Yum

Peach and Tomato Salad

Prep Time: 1 hour

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

• 1/4 cup thinly vertically sliced red onion
• 1 pound frozen sliced peaches, thawed
• 1/2 pound Campari tomatoes, quartered
• 1/2 pound heirloom cherry tomatoes, halved
• 2 tablespoons cider vinegar
• 1 tablespoons extra-virgin olive oil
• 2 teaspoons agave
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves

Instructions

1. Begin by completely thawing your frozen peaches (if using frozen peaches).
2. Add the sliced red onion, peaches, Campari tomatoes, and heirloom tomatoes to a large bowl.
3. Combine the cider vinegar, olive oil, agave, salt, and pepper in a small jar. Screw on the cap and shake to combine.
4. Drizzle the mixture over the salad, tossing well to coat.
5. Sprinkle with fresh basil and serve.

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