Peach Tomato Feta Salad (Easy Summer Recipe)
This peach tomato feta salad mixes juicy peaches, cherry tomatoes, crumbled feta, and fresh basil in a quick vinaigrette. Naturally gluten-free and ready in 15 minutes, this sweet and salty salad is perfect for summer.
The first time I put peaches in a salad with tomatoes, my mom looked at me like I’d lost it, and then she ate half the bowl.
Peach tomato feta salad is a no-cook summer salad of ripe peaches, cherry tomatoes, crumbled feta, and fresh basil, tossed in a fast vinaigrette. It comes together in 15 minutes, it’s naturally gluten free, and the sweet peaches against the salty feta are what make people go back for seconds. I make this on repeat every August when the peaches at the market are so ripe they’re almost falling apart.
Here’s why peaches and tomatoes work well together, even though it sounds wrong. They’re both juicy and sweet-tart, so they’re way closer cousins than they look.
If you love an easy summer salad, try my Watermelon Feta Basil Salad or my Burrata Tomato Salad next.
Ingredients For Peach Tomato Feta Salad
A short list of fresh things, and the riper your produce, the better this tastes. Exact amounts and nutrition are in the recipe card at the bottom.
- Fresh peaches — Ripe but still firm enough to slice without turning to mush. Yellow or white both work, and nectarines are a perfect swap.
- Cherry tomatoes — Multicolor tomatoes look so pretty, if you can find them. Grape or sliced heirloom tomatoes work too.
- Feta cheese — The salty anchor against all that sweet fruit. A block you crumble yourself is creamier than pre-crumbled.
- Fresh basil — Torn or chopped. Mint is incredible here, too, if you have it.
- Green onion — A little sharp bite to balance the sweet.
- Vinaigrette — Olive oil, red wine vinegar, fresh lemon juice, a little maple syrup, garlic powder, salt, and pepper.
How To Make Peach Tomato Feta Salad
- Slice the peaches into thin wedges. You want them ripe but firm enough to hold their shape.
- Halve the cherry tomatoes, thinly slice the green onion, and chop the basil.
- Whisk the olive oil, red wine vinegar, lemon juice, maple syrup, garlic powder, salt, and pepper in a small bowl. Taste and adjust, more maple for sweeter, more lemon for tangier.
- Add the peaches, tomatoes, feta, green onion, and basil to a large bowl.
- Pour the vinaigrette over the top and toss gently so you don’t bruise the peaches.
- Serve right away, or chill for 15 to 20 minutes to let the flavors come together.
- Finish with a little extra feta and basil on top if you want it.
Tips For The Best Peach Salad
- Buy your peaches a few days early. They need to ripen on the counter, and a rock-hard grocery store peach won’t give you the juice this salad lives on.
- Salt the salad before you serve it. A pinch of salt pulls the juices out of the peaches and tomatoes and ties the whole thing together.
- Toss gently. Ripe peaches bruise fast, so fold everything instead of stirring hard.
- Serve it fresh. This is at its peak the hour you make it, while the peaches are still firm and the feta hasn’t gone too soft in the dressing.
Variations
- Mint — a handful of chopped fresh mint with or instead of the basil is so good here.
- Shallot — a thinly sliced shallot in place of the green onion for a milder, sweeter onion bite.
- Cucumber — diced English cucumber adds crunch and stretches the bowl.
- Arugula — toss in a few handfuls of peppery greens to turn it into more of a meal.
- Goat cheese — swap the feta for crumbled goat cheese if that’s your thing.
- Toasted nuts — pine nuts, almonds, or pistachios for crunch on top.
What To Serve With Peach Tomato Feta Salad
This is a side that plays nice with almost anything off the grill. Pair it with grilled chicken, salmon, or steak, and it rounds out a full summer dinner. It’s also a light lunch all on its own, especially with a hunk of bread to mop up the dressing at the bottom of the bowl.
For a party, set it out as the bright, colorful thing on the table that everyone reaches for first.
How To Store Leftovers
This salad is best the day you make it, but leftovers can hold in an airtight container in the fridge for up to 2 days. The peaches soften and the feta gets creamier as it sits, so it won’t look as crisp, but it still tastes great. Give it a gentle toss and a fresh splash of vinaigrette before serving again.
To make it ahead, prep the dressing and chop everything the day before, store ingredients separately, and toss everything together right before serving.
Peach Tomato Feta Salad FAQ
Do Peaches And Tomatoes Go Together?
Yes, and better than you’d think. Both are juicy and sweet-tart, so they hit a lot of the same notes, and the feta and vinaigrette bridge them into one sweet-salty bite. It’s an unexpected pairing that tastes like it was always meant to be.
Can You Use Canned Or Frozen Peaches?
Fresh ripe peaches are best by a mile for texture. In a pinch, thawed frozen peaches work, but pat them dry first so they don’t water down the salad. Canned peaches are too soft and sweet here, so I’d skip those.
Is This Peach Feta Salad Gluten Free?
Yes, all the ingredients are naturally gluten free, including feta and a basic vinaigrette. If you’re serving it with bread on the side, reach for a gluten-free loaf to keep the whole plate gluten free.
Peach Tomato Feta Salad (Easy Summer Recipe)
Ingredients
PEACH SALAD
- 3 ripe peaches
- 1 pint multicolor cherry tomatoes
- 1 green onion
- Handful fresh basil leaves approx 15 leaves
- ⅔ cup feta cheese
DRESSING
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp maple syrup
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- Salt + black pepper to taste
Instructions
- Cut your peaches into thin slices. You want them to be ripe but still firm enough to hold their shape.
- Cut the cherry tomatoes in half, thinly slice the green onions, and chop the basil leaves into smaller pieces. Fresh basil is key for that aromatic touch.
- In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, lemon juice, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed.
- In a large bowl, combine the sliced peaches, halved cherry tomatoes, crumbled feta cheese, sliced green onions, and chopped basil leaves.
- Pour the vinaigrette over the salad and gently toss everything together until well coated.
- You can serve this salad immediately or let it chill in the fridge for about 15-20 minutes to let the flavors meld together.
- If you want, sprinkle a little extra feta and some more fresh basil on top before serving.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Summer Salads You’ll Love
- Watermelon Feta Basil Salad
- Burrata Tomato Salad
- Quinoa Spinach Avocado Power Salad
- The Best Easy Italian Chopped Salad
- Keto Greek Salad
- Caprese Pasta Salad
If you made this peach tomato feta salad, leave a star rating and a comment below, I love seeing what you make. You can pin it on Pinterest or share on Instagram by tagging @basicswithbails and #basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
