Tomato and peach salad



15 min


15 min



Tomato and peach salad

Photo, Erik Putz.

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.


  • 2 large heirloom tomatoes
  • 2 ripe peaches
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp white balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp flaked sea salt or coarse salt
  • Pinch of pepper
  • 1/3 cup thinly sliced feta
  • 1/4 cup thinly sliced red onion
  • flaked sea salt , (optional)


  • CUT tomatoes into ½-in. slices and arrange on a large platter. Cut peaches into thin slices or wedges and layer over tomatoes.
  • WHISK oil, vinegar, Dijon, sea salt and pepper in a small bowl. Drizzle over tomatoes and peaches, then sprinkle with cheese and onion. Garnish with flaked sea salt just before serving.



Nutrition (per serving)

  • Calories
  • 156,
  • Protein
  • 4 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 252 mg.
  • Good source of
  • vitamin C

Kitchen Tip: Salad can be made up to half an hour before serving.

Kitchen Tip: We love Maldon flaked sea salt for its textured crunch and clean flavour.

Get more of our best tomato recipes