Tomato and peach salad

Prep 15 min
Total 15 min
Serves 4

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.



large heirloom tomatoes
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
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.



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.



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

Chatelaine Quickies: Cold Noodles with shrimp and peaches

Issue: September 2017

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.