Introduction

This Peach Tomato Salad is a refreshing and vibrant dish perfect for warm weather. Combining sweet peaches, juicy tomatoes, and savory cheese, it offers a delightful balance of flavors and textures.

A white plate holds a vibrant salad arranged in layers, starting with large round slices of yellow and orange tomatoes forming the base. Scattered on top are small pieces of pale yellow cheese, finely chopped red onions, and green pistachio nuts. Thin ribbons of fresh green basil are sprinkled over everything, adding a fresh touch. To the right side of the plate, a silver spoon with a red handle rests on the edge. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the minced red onion, sliced yellow tomato, and sliced peach.
Step 2: Drizzle the extra-virgin olive oil and white balsamic vinegar over the fruit and vegetables. Gently toss to coat evenly.
Step 3: Add the large shreds of aged Cheddar or Parmesan and the chiffonade basil leaves to the bowl. Toss lightly again.
Step 4: Sprinkle the chopped toasted pistachios on top, then season with flaky sea salt to taste.
Step 5: Serve immediately as a fresh side dish or light lunch.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape in the salad.
Swap pistachios for toasted almonds or walnuts for a different crunchy texture.
If you can’t find white balsamic vinegar, regular balsamic works well, but it will add a darker color.
Try adding a handful of arugula or baby spinach for extra greens.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The ingredients are freshest when served immediately, but you can gently toss the salad again before serving. Avoid storing with cheese if you want to keep it from softening too quickly.

How to Serve

The image shows a white plate filled with layers of sliced heirloom tomatoes in shades of orange and yellow arranged in a circular pattern. On top, there are small pieces of white cheese, finely chopped red onions, and green strips of fresh basil scattered across. Crushed nuts, likely pistachios, add texture, and a red-handled spoon rests on the right side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, heirloom or cherry tomatoes work well, though the texture and sweetness might vary slightly.

Is it possible to make this salad vegan?

Absolutely. Simply omit the cheese or substitute it with a vegan cheese alternative or toasted nutritional yeast for a savory flavor.

Peach Tomato Salad Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

A refreshing and vibrant Peach Tomato Salad combining the sweetness of ripe peaches with the juicy tanginess of yellow tomatoes, accented by sharp aged cheese, fresh basil, toasted pistachios, and a light balsamic dressing. Perfect as a light starter or side dish for warm weather meals.

Author: Bella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad 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

Dressing

1½ tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Flaky sea salt, to taste

Instructions

Prepare the Ingredients: Thinly slice the yellow tomato and ripe peach, ensuring even slices for a balanced texture. Mince the red onion finely to distribute its flavor throughout the salad.
Toast Pistachios: In a dry skillet over medium heat, toast the pistachios until lightly browned and fragrant, approximately 3-5 minutes. Allow to cool and then chop coarsely.
Make the Basil: Stack the basil leaves, roll them tightly, and slice into thin ribbons (chiffonade) to add a fresh herbal note to the salad.
Combine Ingredients: In a large bowl, gently mix the sliced peach, tomato, minced red onion, toasted pistachios, and chiffonade basil leaves.
Add the Cheese: Sprinkle the large shreds of aged Cheddar or Parmesan over the salad to introduce a sharp, savory contrast.
Prepare the Dressing: Whisk together the extra-virgin olive oil and white balsamic vinegar until emulsified. Season to taste with flaky sea salt.
Toss the Salad: Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly without bruising the fruit.
Serve: Plate the salad immediately to enjoy the fresh, vibrant flavors at their best.

Notes

Use a ripe but firm peach to avoid mushiness in the salad.
If white balsamic vinegar is unavailable, a light apple cider vinegar can be substituted.
For a nut-free version, omit pistachios or substitute with toasted sunflower seeds.
Serve immediately to prevent the salad from becoming soggy.
Adding a pinch of freshly ground black pepper can enhance the flavor complexity.

Keywords: Peach salad, Tomato salad, Summer salad, Fresh basil, Toasted pistachios, Aged cheese, Light dressing