This tomato and peach salad is an end of summer dream. I’m seeing lots of fall recipes roll out but I think I need a few more weeks of summery recipes! When tomatoes, peach, and corn are all still SO good and readily available at my local farmstand, I’m just not ready to say goodbye to them yet. I know there will be plenty of time in the months ahead for cozy recipes and all things pumpkin. I love summer berries, but there is just something about peaches. And here in Washington state, I’m convinced we get some of the absolute best peaches. I love that you can use peaches in a sweet or savory recipe and in this case, we are using peaches in a summery salad. This salad uses all kinds of delicious other ingredients like feta, avocado, and chopped pistachios. We are also using arugula, which is my favorite salad base.
Ingredients for Summer Tomato Peach Salad
- Peaches: you only need 1-2 peaches but I highly recommend that you use the best peaches you can find so they can really shine!
- Corn: Fresh, raw corn is so underrated in salads and one of my favorite things to add to a salad. You can roast it if you want, but raw corn is truly so delicious and adds a juicy crunch to this salad.
- Tomatoes: grape or cherry tomatoes in any color you want!
- Arugula: Truthfully any salad green will work, but I love peppery arugula in a salad and I think it’s a great pairing with the other produce we have here.
- Avocado: I can’t think of a time that I don’t want to use avocado in a salad, but the creaminess here is such a good addition.
- Feta: I always want a salad to have cheese in it and salty feta is perfect here.
- Pistachios: You need the crunch! You can use another nut if you want but pistachios are my favorite nut to add to salads.
- Pepperoncini: A little heat for the salad and we are using the brine in the salad dressing as well!
- Olive oil and apple cider vinegar: The perfect base for a salad dressing.
- Lemon: lemon juice adds a great tartness to the salad dressing.
- Honey: A touch of sweetness for the dressing.
- Salt and pepper: A salad dressing must!
Assembling your salad is easy, we’re just going to throw those delicious ingredients into a bowl! If you’re enjoying your salad as a meal, I like to set it up in individual bowls. Put your arugula, corn, and tomatoes in the bowl first and gently toss. Then I like to top the bowl with the peaches, avocado, feta, pistachios, and pepperoncini. Dress immediately before serving. This tomato and peach salad is perfect alongside any grilled protein like chicken, shrimp, steak, or pork chops. Trust me, before you bring out your fall salads this is summertime must. Every bite is fresh, juicy, and full of flavor.
Before summer ends, go to your farmer’s market or local farmstand and buy the best peaches, tomatoes, and corn you can find to assemble this perfect late summer salad. It’s truly my new favorite lunch and easy dinner with something off the grill.
- 6-8 handfuls arugula
- 1 pint grape or cherry tomatoes
- 2 ears of corn
- 1-2 ripe peaches
- 1 avocado
- ½ cup crumbled feta
- ⅓ cup chopped pistachios
- ⅓ cup chopped pepperoncini
- 3 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- ½ lemon, juiced
- 1 tsp. honey
- 1 tbsp. pepperoncini juice
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- Place the arugula in a large bowl. Cut the tomatoes in half and remove the kernels from the corn and add both to the bowl and toss to combine.
- Slice your peaches and avocado and add to the top of the salad, then add the crumbled feta, pistachios, and pepperoncini.
- In a small mason jar, add the olive oil, vinegar, honey, pepperoncini juice, salt, and pepper. Shake well to combine, taste and add more salt and pepper if needed.
- Immediately before serving, drizzle the dressing over the salad.
- Enjoy!
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