Tomato-Peach-Basil Salad

One of my recent posts was a recipe for a watermelon-mint salad which is one of my summer favorites. Another fave is usually tomato-cheese salad, but this year we substituted peaches for the cheese and I don’t think I’ll ever go back!

Similar to the watermelon-mint salad, this is more of a combo than a recipe. Sometimes I prefer to just assemble all-star ingredients and let them shine opposed to cooking, and summer is the perfect time for that.

Sweet Peas 'N Chickadees| Our Kitchen: Cooking with Herbs // Tomato-Peach Salad

This dish includes basil and I like to add LOTS of it. We planted a few basil seedlings in the spring and the plants are thriving right now, so we are eating it right up! As I mentioned in this post, I am trying to eat as many herbs as possible to get all the delicious benefits.


Tomato-Peach-Basil Salad

This recipe calls for balsamic vinegar. Play around with whatever flavors you like here and maybe try something a little different. We had a cherry-almond balsamic that my sister-in-law gave my husband for his birthday one year, and it was a delicious addition. Leave a comment below with the vinegar you use, if you try something fun and like it!



Tomato-Peach-Basil Salad

A refreshing salad with the best flavors summer has to offer.

Course Side Dish
Prep Time 5 minutes
Total Time 35 minutes


  • tomatoes
  • peaches
  • basil leaves
  • olive oil extra virgin
  • balsamic vinegar


  1. Dice an equal amount of tomatoes and peaches. Chop the basil leaves and combine. Drizzle olive oil and the balsamic vinegar of your choosing until it is coated. Taste to see if you'd like more of any ingredient. Don't go overboard with the oil and vinegar because the natural juices of the tomatoes and peaches will come out as it sits. Refrigerate for at least 30 minutes to let the flavors meld. Enjoy the refreshing tastes of summer!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating