White Peach and Yellow Tomato Salad

White Peach and Yellow Tomato Salad
Prep Time
10 min
Cook Time
5 min
6 servings

This glorious summer salad makes a nice change from tomatoes and mozzarella. It’s essential that the tomatoes and peaches be of the highest quality and perfectly ripe. The olive oil, too, should be top-notch.

Courtesy of Bonnie Mo.



1 ½
lb(s) (675 g) ripe peaches (about 4 medium), preferably white
1 ½
lb(s) (675 g) ripe summer tomatoes (about 4 medium), preferably yellow
Tbsp (45 mL) olive oil of exceptional quality
Sel de Guérande or other fleur de sel
freshly ground pepper
few drops balsamic vinegar
few handfuls fresh basil, shredded


Step 1

Bring a large pot of water to a boil. Score an X in the bottom of each peach, then plunge them into the water for 10 seconds. Drain and shock in ice-cold water.

Step 2

Peel, pit, and cut into wedges.

Step 3

Transfer to a large bowl. Cut the tomatoes into wedges the same size as the peaches; add to the peaches.

Step 4

Toss the fruit with the olive oil and season with salt and pepper. Spill onto a serving platter. Drizzle on a little vinegar if you wish, scatter over the basil, and serve.

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