Tomato Peach Salad with Lime Dressing is overflowing with color and flavor! So quick and easy to prepare, too.

Round white plate filled with Tomato Peach Salad with Lime Dressing

(Photo by Rick Souders)

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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round white plate filled with Tomato Peach Salad with Lime Dressing
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Sliced tomato peach salad on a white plate

Tomato and Peach Salad with Lime-Balsamic Dressing

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: Salads, side dishes, gluten free, easy entertaining

Description

This salad is overflowing with flavor and color. Best to use in-season tomatoes and peaches.


Scale

Ingredients

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

Pinch sugar


Instructions

  1. 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.
  2. 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.
  3. Drizzle dressing evenly over top of salad just before serving.

Notes

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).

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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