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Peach Salad with Tomatoes

  • Author: Kelsey Nixon
  • Yield: 4-6 servings 1x


I love making this Peach Salad with Tomatoes, Feta, and Basil Vinaigrette during the month of August. It truly seems to celebrate the best of what August has to offer!


  • ¼ cup torn fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • ¼ cup good-quality sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, roughly chopped
  • Kosher salt and cracked black pepper
  • 1 ½ pounds heirloom tomatoes, roughly chopped
  • 4 to 5 ripe peaches, sliced into wedges
  • ½ cup crumbled feta cheese, for garnish


For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.

Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.