This tomato peach salad is my favorite way to showcase this local summer produce. Delicious, beautiful, and packed with nutrients, it’s ready in just 20 minutes.
If you’re sick of me talking about campsite cooking already, go ahead and skip this paragraph – and the next two – because I’m not done with it just yet! This tomato peach salad was born during (surprise!) one of our many camping trips to Cape Cod.
One day, I’d bought some gorgeous tomatoes, corn, peaches, and red onions at the local farmstand for dinner. I had planned on making a tomato-onion salad, grilling the corn, and eating the peaches whole (with the juice dripping down my chin, of course). But by the time I got back to the campsite, an idea popped into my brain: why not combine all these things into a giant salad?
Between the juicy tomatoes, sweet peaches, savory corn, and sharp onion, it turned out to be an incredibly satisfying – not to mention gorgeous – summer dish. The salad got rave reviews from my camping mates and has since become a staple at our corner of the campground. Here’s how it’s done…
What’s In This Salad
This salad has tomatoes, peaches, red onion, sautéed corn, and basil, and is dressed simply with vinegar, olive oil, salt, and pepper. It’s open to interpretation, though – scroll down for substitution ideas!
How to Make This Tomato Peach Salad
Prep the onion: Dice up your onion and soak it in a bowl of cold water for about 10 minutes; this step will tamper its spicy bite. (And reduce your chances of onion breath!)
Sauté the corn: Then shuck the corn (i.e. peel off the husks and silks). Stand the cob upright in a large bowl (with the pointy side facing up) and run a sharp knife down the corn to cut the kernels off. Saute the corn for a few minutes (just until it’s lightly browned) and finish by stirring in some chili flakes and fresh garlic.
Prep the other ingredients: While the corn does its thing, combine the tomatoes, peaches, basil, and drained onion in a large bowl.
Finish the salad: Lastly, add the sautéed corn to the bowl and season with vinegar, olive oil, salt, and pepper. The vinegar and salt amounts provided below are just suggestions; tweak these to taste based on the flavor of the tomatoes and peaches you’re using.
Ingredients and Substitutions
- Onion: I love the sweetness of raw red onion in salads, but you can use white onion, shallots, or even scallions as alternatives. (No need to soak scallions, though).
- Corn: Use the freshest corn you can find – one that has the husks still on. Avoid pre-peeled, styrofoam-packed corn. As an alternative, use frozen corn; note it will take a few minutes longer to cook.
- Tomatoes: I like cherry tomatoes here because they have less juice and thus result in less sogginess. But you can use heirloom or any other good-quality tomatoes here.
- Peaches: Nectarines also work!
- Basil: Any tender fresh herbs will do: cilantro, dill, parsley, and/or mint.
- Vinegar: Virtually any vinegar (red wine, apple cider, champagne, balsamic), except white distilled, will work here; as will fresh lemon or lime juice.
This salad will get soggy if it sits out for too long, so be sure to eat it right away. If you want to prep it a few hours in advance, saute the corn and keep it separate. Cut the tomatoes and peaches, place them in a bowl, and refrigerate. Soak, drain, and refrigerate the onion. Combine and dress the ingredients right before serving.
More salad ideas…
- Pinto Bean Salad with Shiitake Mushrooms
- Kale Fennel Salad with Oranges
- Marinated Cucumber Salad
- Herbed Potato Salad
This tomato peach salad is my favorite way to showcase local summer produce. Delicious, beautiful, and packed with nutrients, it’s ready in just 20 minutes.
- 1/2 medium red onion, cut into 1/2-inch dice *(see note below for substitutions)
- 2 ears of corn, shucked
- 2 tablespoons extra virgin olive oil, divided
- 1 medium garlic clove, minced
- Pinch of red pepper flakes
- 12 ounces cherry tomatoes, halved*
- 2 ripe peaches or nectarines, cored and thinly sliced
- 1/2 cup loosely packed basil, cut into thin ribbons*
- 1 tablespoon red wine vinegar*, or more to taste
- 1/4 teaspoon fine sea salt, or more to taste
- Freshly ground black pepper, to taste
- Fill a small bowl with cold water and add the onion. Soak while you prep the other ingredients.
- Cut the corn kernels off the cobs by standing the corn pointy side up in a large bowl. Run your knife down the corn, slicing the kernels off.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the corn kernels and cook until golden brown around the edges, stirring occasionally (stand back from the skillet as the corn may pop), about 5 minutes. Stir in 1 minced garlic clove, a pinch of red pepper flakes, a pinch of salt, and a few grinds of pepper, and cook for 30 seconds more. Turn the heat off.
- Meanwhile, in a large bowl, combine the tomatoes, peaches, basil, and the drained onion. Add the corn and season with the remaining tablespoon of oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Gently toss to combine. Taste and adjust the seasonings, if needed. Serve immediately.
- As substitutes, use white onion, shallots, or even scallions. (No need to soak scallions, though).
- Use any tomatoes you have.
- Besides basil, you can use cilantro, dill, parsley, and/or mint.
- Virtually any vinegar (red wine, apple cider, champagne, balsamic) will work here; as will fresh lemon or lime juice.
- Serving Size: 1/6 of the recipe
- Calories: 120
- Fat: 5.5 g
- Carbohydrates: 18.3 g
- Fiber: 3.3 g
- Protein: 2.9 g
Keywords: tomato, peach, corn, summer, salad