Peach and Tomato Salad Recipe
This Peach and Tomato Salad Recipe is easy yet elevated. The juicy yellow peaches, ripe tomatoes, tender mozzarella cheese, and fresh basil are all tossed with my homemade shallot vinaigrette and finished with slightly warm, toasted almonds. It’s fresh, flavorful and delicious!
Looking for more recipes? Try my Summer Chicken Salad, Superfood Salad, or my Italian Grinder Salad.
Substitutions and Ingredients Needed for Peach and Tomato Salad
- Peaches – You can use white or yellow peaches. Yellow peaches tend to have a sweeter “peachy” flavor which we all know and love. I used yellow peaches in this recipe. Handy peach pitter.
- Tomatoes – You can use any ripe tomatoes you have handy. However, heirloom, beefsteak or vine ripened tomatoes are always impressive. For a smaller variety, try grape or cherry tomatoes.
- Mozzarella Cheese – This recipe calls for fresh mozzarella balls. Option to use pearl mozzarella if you prefer. Make sure to drain of any packing liquid before adding them to the salad.
- Basil – This recipe calls for fresh basil chiffonade. If you do not have basil, you can use fresh parsley instead.
- Nuts – You’ll need slightly toasted shaved almonds for this recipe. If you do not like almonds, you can use toasted pine nuts instead.
- Dressing – Combine extra virgin olive oil, white wine vinegar, Dijon mustard, honey, finely diced shallots, dried Italian seasoning, kosher salt, and cracked black pepper in a small mixing bowl. Whisk until well combined and emulsified.
How to Make Peach and Tomato Salad Recipe
Make the Dressing
Combine extra virgin olive oil, white wine vinegar, Dijon mustard, honey, finely diced shallots, dried Italian seasoning, kosher salt, and cracked black pepper in a small mixing bowl or jar. Whisk until well combined and emulsified.
Combine the Salad
Add the peaches, tomatoes, mozzarella cheese balls and fresh chopped basil to a large mixing bowl. Add as much or as little dressing as you desire. Gently toss. Top with toasted almonds and an extra pinch of basil chiffonade. Serve and enjoy.
How to Store
Store leftovers in an airtight container in the refrigerator for 2-3 days. Extra dressing can be stored in its own airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I don’t like peaches can I use another fruit? You could try nectarines or plums? They are both member of the stone fruit family and should work instead.
Can I prep this ahead of time? Yes! Combine the ingredients and store covered in the refrigerator. However, I would only add the dressing and almonds once you’re ready to serve.
What can I serve this with? Serve this alongside your favorite protein. Grilled Lobster Tails, Greek Chicken Souvlaki, or Blackened Grilled Chicken Thighs with Avocado Cucumber Salad would all work great.
What other side dishes would go with this? Greek Lemon Potatoes, Zucchini Salad, or my One Pan Potatoes.
Peach and Tomato Salad Recipe
Equipment
- 1 serving platter
- 1 measuring cup to whisk dressing
Ingredients
Peach Tomato Salad
- 3-4 medium yellow peaches, cut into wedges
- 3-4 medium tomatoes, of choice, cut into wedges
- ½ -¾ cup mozzarella balls
- 2 tablespoons basil, chiffonade
- ⅓ cup shaved almonds, toasted
Shallot Vinaigrette Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup shallots, finely diced
- 1.5 teaspoons Italian seasoning
- kosher salt , to taste, about ¼-½ teaspoon
- few turns cracked black pepper to taste, to taste
Instructions
How to Make Peach and Tomato Salad Recipe
Make the Dressing
- Combine extra virgin olive oil, white wine vinegar, Dijon mustard, honey, finely diced shallots, dried Italian seasoning, kosher salt, and cracked black pepper in a small mixing bowl or jar. Whisk until well combined and emulsified.
Combine the Salad
- Add the peaches, tomatoes, mozzarella cheese balls and fresh chopped basil to a large mixing bowl. Add as much or as little dressing as you desire. Gently toss. Top with toasted almonds and an extra pinch of basil chiffonade. Serve and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Extra dressing can be stored in its own airtight container in the refrigerator for up to 5 days.
