Tomato Peach Salad with Lime Dressing is overflowing with color and flavor! So quick and easy to prepare, too.
My good friend Dona Johnson has a garden overflowing with tomatoes and asked for some delicious recipes. This Tomato Peach Salad with Lime Dressing a favorite of mine, and it comes from another good friend Kathy Soter. This recipe takes minutes to put together, and is perfect for a hot summer day as no cooking is required. Peaches and tomatoes make a delicious combination; Kathy recommends using white peaches and heirloom tomatoes.
Note: I updated the Lime-Balsamic Dressing in this recipe incorporating flavored olive oil and vinegar – specifically, Lime Olive Oil and Peach Balsamic Vinegar. They are both available in specialty stores and online. If you can’t find them, stick to the original recipe (see Note at bottom of recipe) – it’s still delicious!
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This salad is overflowing with flavor and color. Best to use in-season tomatoes and peaches.
2 large tomatoes, sliced into rounds
2 large ripe peaches, peeled, pitted and sliced into rounds (see Tip)
1/4 large red onion, very thinly sliced, preferably with a mandolin
2 tablespoons chopped fresh cilantro, or more to taste
Red pepper flakes, to taste
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon lime olive oil (see Note)
1 tablespoon peach balsamic vinegar (see Note)
Fresh lime juice, to taste
- On a serving platter, arrange the tomato and peach slices in a circular pattern, alternating tomato and peach slices. Scatter red onion over the top. Sprinkle with cilantro and red pepper flakes. Season with salt and fresh ground pepper.
- In a small mixing bowl, whisk together the oil, vinegar, lime juice and sugar. Season to taste with salt and pepper. Add more lime juice and/or sugar as needed.
- Drizzle dressing evenly over top of salad just before serving.
Note on dressing: If you can’t find lime olive oil, substitute lemon olive oil, or extra virgin olive oil and add a bit more lime. If you can’t find peach balsamic vinegar, substitute white balsamic vinegar.
Make ahead: Dressing can be prepared 2 to 3 days in advance, covered refrigerated. Bring to room temperature before serving. Tomatoes, peaches and onion can be sliced and plated up to 4 hours ahead. Cover and store at room temperature. Add cilantro, pepper flakes, salt, pepper and dressing just before serving.
Tip on slicing peaches into rounds: after peeling, cut the peach in half along its natural divide. Gently twist to separate into two halves. Remove pit. Starting in the middle, cut into rounds (there will be a hole in the middle where the pit was).