Fresh-From-the-Field Tomato Salad

  • prep time10 min
  • total time 20 min
  • serves 4

Lazy summers call for easy recipes that celebrate the bursting flavours of fresh-from-the-field ingredients. With a medley of vibrant colours and juicy bites, this chopped salad looks great, takes mere minutes to make, and is an easy complement to a variety of summer meals, from burgers to grilled fish.

14 Ratings
Directions for: Fresh-From-the-Field Tomato Salad


2 ripe yet firm nectarines

1 cup grape tomatoes

1 cup bocconcini (mozzarella pearls)

½ Vidalia onion

12 large fresh basil leaves

¼ cup balsamic vinegar

2 Tbsp olive oil

Freshly ground sea salt and pepper


1. Rinse the nectarines, cut in half along the ridge, remove the stone from the fruit, then chop into bite-size cubes. Put the fruit into a medium serving bowl.

2. Rinse the tomatoes and cut in half lengthwise, slice the bocconcini in half, slice the onion, and rinse and roughly chop the basil. Add everything to the bowl.

3. Pour the vinegar into a small pan and bring to a boil over medium-high heat. Reduce the heat once the vinegar starts to bubble and keep cooking until it becomes thick. Watch closely to ensure it doesn’t burn.

4. Mix the salad ingredients together in the bowl, drizzle with the olive oil, add lots of salt and pepper, then drizzle the balsamic reduction over the salad before serving.

Source and Credits

Recipe from At Home: Sarah Style by Sarah Richardson. Published by Simon & Schuster ©2015.

Photo by Stacey Brandford

See more: Appetizer, Fruit, Herbs, Lunch, Salad, Summer, Tomatoes

More Recipes You'll Love