Project Description

Summer Tomato Peach Mint Salad

Recipe Icons-02
4-6 Servings
Recipe Icons-01
Difficulty Level
Active Prep
Active Prep
15 min
Total Time
Total Time
20 minutes

Mother Nature is pretty smart. She knows what she’s doing, and it pays to listen. When two crops are prevalent at the farmers market at the same time, it’s smart to assume they might go well together. So when you see the big display of tomatoes and the big display of peaches, think about ways to make them waltz in unison. You won’t need much else — a little acid, a little salty cheese and you’ve got yourself a summer tomato peach mint salad. You’re dressing up something that’s already perfect, so keep it simple.

See Cook’s Note on how to pit peaches.


Toss the tomatoes, peaches, mint and red onion together in a large bowl. Whisk together the white wine vinegar, lemon juice, kosher salt and olive oil in a small bowl and pour over the tomatoes and peaches. Transfer to a plate and sprinkle with the sea salt, ground pepper and top with feta cheese and serve.

To pit the peach, cut into 1/2 of the peach up to the pit, then run the knife around the pit. Twist the halves of the peach to loosen it from the pit. To remove the pit, cut that half in half again and pry the peach apart. Then pull the pit away.


  • 1 pound ripe heirloom tomatoes, cut into chunks
  • 1 pound ripe peaches, pitted, cut into thin slices
  • 1 cup fresh mint leaves
  • 1/2 medium red onion, thinly sliced (about 1 cup)
  • 1 tablespoons white wine vinegar
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 tablespoons extra virgin olive oil
  • 1/2 teaspoon Maldon sea salt
  • Freshly ground black pepper
  • 1/2 cup crumbled feta cheese
3.6/5 (11 Reviews)