Summer Tomato & Peach Salad on white plate
Summer Tomato & Peach Salad

I can’t count how many times I make this during the summer months. It’s the easiest side dish, and always gets the most rave reviews. I give options for which vinegars to use, because often I grab whatever I happen to have closest to me when I’m tossing it together. White wine vinegar, red wine vinegar, rice vinegar and even lemon juice all work beautifully. It’s the ultimate easy-breezy summer side. Other types of cheese work well if you’d like to try something different than the burrata. Feta will add a nice briny kick, goat cheese will lend a tanginess, and blue cheese will add a little funk.

Summer Tomato & Peach Salad

Summer Tomato & Peach Salad on white plate
Prep Time 10 minutes
I can’t count how many times I make this during the summer months. It’s the easiest side dish, and always gets the most rave reviews. I give options for which vinegars to use, because often I grab whatever I happen to have closest to me when I’m tossing it together. White wine vinegar, red wine vinegar, rice vinegar and even lemon juice all work beautifully. It’s the ultimate easy-breezy summer side. Other types of cheese work well if you’d like to try something different than the feta, such as burrata or goat's cheese.
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Course Salad
Servings 4

Ingredients
 

  • 1 ½ pound ripe heirloom tomatoes, about 3 medium
  • 1 pound ripe peaches, about 1 very large or 2 medium peaches
  • ½ large white onion
  • ¼ cup mint leaves, loosely packed, or use basil
  • 7 ounces feta cheese
  • extra virgin olive oil for drizzling
  • a few splashes of vinegar, red, white, champagne, or rice vinegar or lemon juice
  • a drizzle of honey, about 1-2 teaspoons
  • flakey salt
  • freshly cracked black pepper
  • optional: I often reach for a spice from my cabinet to jazz this up. If you like, sprinkle the finished salad with either black urfa chili, sumac, or aleppo chili flakes.

Instructions
 

  • Cut the stem from the tomatoes, then cut them in wedges and place on a medium sized serving platter. Cut the peach into similar sized wedges, removing the pit, and place them amongst the tomatoes. Thinly slice the onion and scatter over top of the tomatoes and peaches, then top with the feta.
  • Sprinkle everything liberally with flaked sea salt. Drizzle some lemon juice or vinegar of your choice over the plate, about a tablespoon should do it, then crack fresh black pepper over top. Grab your honey and drizzle just a little bit over everything, it shouldn’t be more than 2ish teaspoons total (a scant tablespoon).
  • Be liberal with the olive oil – drizzling it with some really nice, fruity extra virgin. Then shower the platter with fresh mint leaves. If you like, you can sprinkle the dish with chili flakes or sumac.
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