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).