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Peach and Tomato Salad

This Simple Cooking with Heart recipe is inspired by the Italian panzanella salad, which combines tomatoes, bread, and basil—except in this version, peaches are a delicious stand-in for the bread.

Ingredients

4 Servings

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Quick Tips

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Cooking Tip: Many people use a cutting technique called a chiffonade to thinly slice basil leaves: stack 4 to 6 basil leaves on top of each other and roll them up. Then, use a knife to thinly cut them into thin ribbons.

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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.

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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.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 137
Total Fat 5.8 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.8 g
Cholesterol 0 mg
Sodium 81 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g
Dietary Exchanges
1 fat, 1 fruit, 1 vegetable

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