Summer tomatoes are my favorite. They are large and juicy and you can find them in a rainbow of colors. My favorites are heirlooms and when I saw these in abundance at the farmers market from yellow to orange to green to red, I knew I needed them to make a refreshing and light salad. I love mixing fruit into my salad such as the seasonal summer stone fruits, especially peaches. This salad takes less than 10 minutes to whip up and is a combination of sweet, acidic and salty. I always use fresh seasonal herbs and topped this one with some basil and dill from the market!
For this salad, all you need to do is chop your veggies and mix together the yogurt dressing. Put everything together and drizzle with some balsamic vinegar (amount is up to you) and enjoy! This salad pairs nicely with protein like shrimp, salmon, or beans. It really is super versatile, which is why I love it.
There is a noticeable difference in the tomatoes we eat in summer. They are much more flavorful and juicy! They are also a lot cheaper because they’re in season. I can’t recommend enough trying to eat produce based on the seasons. It’s better for the environment and it’s also better for your wallet. Plus, the taste just can’t compare!
Substitution ideas:
- Peach: you can use a nectarine, apple, or apricot
- Basil: you can do dill or no herbs at all
Tomato Peach Summer Salad
Ingredients
Salad
- 2 large tomatoes, sliced
- 1 peach, sliced
- 3 basil leaves, chopped
- sprinkle of fresh dill
Dressing
- 1/4 cup dairy free yogurt
- 1 tsp olive oil
- 1-2 tbsp balsamic vinegar
- salt & pepper, to taste
Instructions
- Chop your tomatoes, peach, and basil and place in a medium bowl or on a plate.
- Mix yogurt with olive oil and add to the bowl or plate.
- Top your salad with balsamic vinaigrette, a sprinkle of salt and pepper, and ENJOY!
