If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.
Make Ahead Tips
If you can, try not to toss the salad until a few minutes before serving—while the flavor improves with sitting, the looks and texture do not. So if you’re putting this out on a buffet, mix it very gently (right in its serving bowl) as close to serving time as possible.
This salad works well with simply grilled steak or chicken; try Grilled Butterflied Chicken Breasts with Cilantro-Lime Butter.
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This is beyond a doubt my favourite summer recipe ever! Each time I serve it I am thrilled with both how beautiful it looks and how delicious and fresh it tastes. Don't be afraid to use any firm, great tasting tomatoes; they don't necessarily have to be Heirloom.
Love this salad. It is perfect when you can get the heirloom tomatoes and ripe peaches, which I did. I also made it with the Grilled Butterflied Chicken as suggested, and everyone LOVED it!
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