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Peach and Heirloom Tomato Salad


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Rate this recipe 4.3/5 (7 Votes)


  • 1 large ripe peach
  • 3-4 small heirloom tomatoes, preferably different colors
  • 1/2 pounds green beans, ends trimmed
  • 1/4 cup basil leaves, cut into thin strips
  • 1 small shallot
  • 2 tablespoons champagne vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 6 tablespoons olive oil
  • kosher salt and freshly ground black pepper



Step 1

For the salad:

1. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes. Scoop them into a large bowl of ice water. Once they are cool, drain well. (The salad can be made one day ahead. Wrap them in a clean kitchen towel and refrigerate.)

2. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl. Add the basil and drizzle with dressing (you won’t need all the dressing.)

For the dressing:

3. Finely mince the shallot. Place in a bowl or in a glass jar with a lid (my preference when making dressing). Pour in the vinegar and the lemon juice. Add a large pinch of salt and a few grinds of pepper. Mix well. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.

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