Tomato and Peach Salad

In this no-cook summery side, tomatoes bridge sweet and savory flavors when they join peaches, blueberries, red onion and basil, and are accented by a lively vinaigrette. The dish is an ideal accompaniment to barbecue-sauce-slathered proteins, because it echoes those sweet and savory notes while offering cooling, fresh and juicy contrast.

Make ahead: The salad can be assembled and kept covered, at room temperature, for up to 1 hour before serving.

Storage: The salad is best shortly after it’s made; it does not refrigerate well.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Ingredients

Directions

1. Step 1

   In a medium bowl, gently toss the tomatoes, peaches, blueberries, onion, oil, vinegar, salt and pepper until combined.

2. Step 2

   Add the basil, gently toss to combine and serve right away. (If you have let the salad sit at room temperature, gently stir well to distribute the accumulated juices, add the basil, toss to combine and then serve.)

Nutritional Facts

Per serving (about 3/4 cup)

• Calories

  79

• Fat

  4 g

• Saturated Fat

  1 g

• Carbohydrates

  11 g

• Sodium

  141 mg

• Cholesterol

  0 mg

• Protein

  1 g

• Fiber

  2 g

• Sugar

  9 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published July 30, 2024

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