Browse Recipe Categories or

Peach and Tomato Salad

Peach and Tomato Salad
×

Peach and Tomato Salad

This recipe is inspired by the Italian panzanella salad, which combines tomatoes, bread, and basil. In our version, peaches are a delicious stand in for the bread.

Ingredients

Servings  4  

  • 4 medium peaches, halved, pitted, and sliced OR
  • 1 29-ounce can sliced peaches, packed in light syrup or their own juice, drained
  • 3 medium tomatoes, sliced into wedges
  • 1 small red onion, chopped
  • 3 tablespoons extra-virgin olive, corn, or canola oil
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup fresh thinly sliced or coarsely torn basil

Directions

Tip: Click on step to mark as complete.

  1. Put the peaches, tomatoes, and onion in a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, salt, and pepper.
  3. Pour the dressing over the peach mixture, tossing gently to coat.
  4. Gently stir in the basil.

Cooking Tip: To cut herbs easily into thin slices (chiffonade), stack the leaves into a neat pile (no more than 8 leaves at a time). Roll up the pile lengthwise into a tight cylinder. Using a sharp knife, cut the cylinder crosswise to create thin strips.

Keep it Healthy: Because the natural juices in both the tomatoes and peaches add liquid to any salad, this Peach and Tomato Salad is also good topped over lettuce—no dressing for the lettuce is required.

Tip: During the summer when peaches are in season, buying fresh peaches can be cheaper. During the winter months, canned peaches are a better deal.

Nutrition Facts

Peach and Tomato Salad
CaloriesCalories
137 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$3.44

Nutrition Facts

Calories 137
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 81 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g

Dietary Exchanges
1 fruit, 1 vegetable, 1 fat

 
This recipe is inspired by the Italian panzanella salad, which combines tomatoes, bread, and basil. In our version, peaches are a delicious stand in for the bread.

Nutrition Facts

Peach and Tomato Salad
CaloriesCalories
137 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$3.44
×
Calories 137
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 81 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g

Dietary Exchanges
1 fruit, 1 vegetable, 1 fat

Ingredients

Servings  4  

  • 4 medium peaches, halved, pitted, and sliced OR
  • 1 29-ounce can sliced peaches, packed in light syrup or their own juice, drained
  • 3 medium tomatoes, sliced into wedges
  • 1 small red onion, chopped
  • 3 tablespoons extra-virgin olive, corn, or canola oil
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup fresh thinly sliced or coarsely torn basil

Directions

Tip: Click on step to mark as complete.

  1. Put the peaches, tomatoes, and onion in a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, salt, and pepper.
  3. Pour the dressing over the peach mixture, tossing gently to coat.
  4. Gently stir in the basil.

Cooking Tip: To cut herbs easily into thin slices (chiffonade), stack the leaves into a neat pile (no more than 8 leaves at a time). Roll up the pile lengthwise into a tight cylinder. Using a sharp knife, cut the cylinder crosswise to create thin strips.

Keep it Healthy: Because the natural juices in both the tomatoes and peaches add liquid to any salad, this Peach and Tomato Salad is also good topped over lettuce—no dressing for the lettuce is required.

Tip: During the summer when peaches are in season, buying fresh peaches can be cheaper. During the winter months, canned peaches are a better deal.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.