White Peach and Yellow Tomato Salad

  • prep time10 min
  • total time 15 min
  • serves 6

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.

18 Ratings
Directions for: White Peach and Yellow Tomato Salad


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

3 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


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.

2. Peel, pit, and cut into wedges.

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

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.

See more: Appetizer, Fruit, Salad, Side, Tomatoes


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