Peach Tomato Salad
20 Min

Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right.

Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

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Cook Time

20 Minutes



Step 1
Cut the peaches in half then cut each half into 6 to 7 wedges. Arrange on a platter, cut side facing up.
Step 2
Cut the cherry tomatoes in half and place them in and around the sliced peaches.
Step 3
Place the serrano, herbs, and toasted almonds over the peaches and tomatoes and sprinkle salt over the entire salad.
Step 4
In a small frying pan, heat the olive oil and pop cumin seeds. Immediately turn the heat off. Add the almond butter, lemon juice and a sprinkle of salt. Stir until smooth and drizzle the dressing over the salad just before serving.
2 large or 3 small peaches, firm but ripe
1 cup cherry tomatoes
1 serrano pepper, thinly sliced (optional)
Few herbs (such as cilantro, rosemary, sage, or basil)
1 tablespoon sliced toasted almonds
Salt to taste
1 tablespoon olive oil
1/2 teaspoon cumin seeds
2 tablespoons toasted almond butter
Juice of half a lemon

Notes & Variations

  • Nectarines, apricots, or pluots may replace peaches in this salad.
  • Substitute tahini and sesame seeds for almond butter for a nut-free version.
  • Crumble goat cheese on top for a creamier finish.
20 Min

Hiya, sweet peach.

There's nothing yummier than a peach in season (except maybe these recipes).