Best Tomato Peach Salad Recipes

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE

Steps:

• In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
• Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
• Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

PEACH AND TOMATO CAPRESE SALAD

Steps:

• Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
• Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

TOMATO-PEACH SALAD WITH TOFU CREAM

Steps:

• Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.
• Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.
• Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
• Do Ahead
• Tofu cream can be made 1 day ahead. Cover and chill.

TOMATO PEACH SALAD WITH BASIL

Steps:

• Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

MINTED PEACH AND TOMATO SALAD

Steps:

• Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
• Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
• Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.

PEACH AND TOMATO SALAD WITH SWEET SOUTHERN DRESSING, PECANS AND FARMER'S CHEESE

Steps:

• Put the oil, vinegar, honey, mustard, celery salt and salt and pepper to taste in a mason jar and shake well to combine.
• Put the small tomatoes, peaches, large tomatoes, red onions and watercress in a bowl and toss together. Drizzle the vinaigrette down the side of the bowl and gently fold together to combine. Add the cheese and pecans and toss again.

TOMATO PEACH SALAD

Steps:

• 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
• 2. Use a sharp knife to remove the corn from the cob.
• 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
• 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
• 5. Layer a serving plate with the arugula, and top with the coated fruit.
• 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

TOMATO AND PEACH SALAD WITH FETA AND RED ONION RECIPE - (4.5/5)

Steps:

• In a large bowl, combine the onion, peaches, and tomatoes. In a medium bowl, whisk together the vinegar, olive oil, honey, and salt and pepper to taste. Drizzle over the fruit mixture, then add the feta and basil and gently toss. Serve immediately. PER SERVING: 248 CALORIES, 21g CARBOHYDRATES, 7g PROTEIN, 17g FAT (6g saturated), 4g FIBER, 25mg CHOLESTEROL, 325mg SODIUM

TOMATO AND PEACH SALAD WITH CORN AND FETA

Steps:

• 1. Slice corn kernels off the cob 2. Core tomatoes and pit peaches. Slice into like size wedges 3. Place tomatoes, corn and peaches into a large bowl with the onion and salt to taste 4. Add 6 T oil. Toss to combine 5. Distribute salad among plates. Crumble feta over each serving 6. Drizzle some of the "dressing" from the bottom of the bowl over each plate and serve

TOMATO PEACH SALAD WITH RICOTTA

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
• Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
• Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

TOMATO & PEACH SALAD WITH FETA

Steps:

• 1. Pulse bread in food processor until it is large, coarse crumbs. Heat 1/2 cup of oil in medium skillet over medium heat until warm. Add breadcrumbs and gently toast until golden and crisp, about 3 minutes. Transfer to a paper towel lined plate and season with salt. 2. Meanwhile, using a sharp knife, slice corn kernels off the cob. 3. Core tomatoes and pit peaches. Slice both into like-sized wedges. Place in a large bowl with onion slivers and corn kernels. Season with salt. 4. Add 6T oil. Toss to combine. 5. Distribute salad among 4 plates. Crumble feta over each serving. Drizzle some dressing left in the bottom of the bowl over each plate. Scatter breadcrumbs overtop and serve.

TOMATO AND PEACH SALAD WITH BURRATA

Steps:

• In a large mixing bowl, combine all the ingredients except for the burrata, and toss them well. Place the salad onto a serving platter and top it with slices of the burrata. Serve immediately.

PEACH, TOMATO AND BURRATA SALAD

Steps:

• Alternate peach and tomato slices on a platter or individual plates. Sprinkle lightly with salt. Cut the burrata or mozeralla into chunks and place them in center of peaches and tomatoes. Scatter basil on top: drizzle with olive oil. if using balsamic drizzle as well. Serve.

TOMATO-PEACH SALAD

Steps:

• Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
• See all 50 Simple Salads