Name: Peach and Tomato Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 6 cups mixed salad greens; 2 lb. assorted heirloom tomatoes, cored and cut into wedges (3 to 4 tomatoes); 1 lb. fresh peaches or nectarines, halved, pitted, and sliced (3 peaches); 1 medium shallot, thinly sliced; ¼ cup coarsely chopped fresh herbs, such as parsley, tarragon, lemon thyme, or purple basil; 2 tablespoons orange juice; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 20 minutes / Ready In: 20 minutes
Makes 15 cups
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This stunning salad is a recipe you’ll have on repeat all summer long. Succulent sweet peaches are arranged alongside juicy heirloom tomatoes over a bed of mixed greens to celebrate the season’s best produce with a savory-sweet pairing. You’ll love how tangy shallot and aromatic herbs add extra oomph to this garden-fresh recipe, and a drizzle of the citrusy balsamic vinaigrette ties all the flavors together. Serve this tantalizing peach and tomato salad alongside homemade veggie burgers or a pasta salad, and watch how quickly it gets gobbled up!

For more vegan peach recipes, check out these tasty ideas:

Peach and Pepper Tacos
Grilled Peaches with Basil-Peach Nice Cream
Ginger-Peach Breakfast Muffins
Or take a look at our full collection of vegan peach recipes

By Nancy Macklin, RDN, Aug 1, 2023

Ingredients

6 cups mixed salad greens
2 lb. assorted heirloom tomatoes, cored and cut into wedges (3 to 4 tomatoes)
1 lb. fresh peaches or nectarines, halved, pitted, and sliced (3 peaches)
1 medium shallot, thinly sliced
¼ cup coarsely chopped fresh herbs, such as parsley, tarragon, lemon thyme, or purple basil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

On a large platter arrange greens, tomatoes, peaches, shallot, and fresh herbs. In a small bowl whisk together orange juice, vinegar, and mustard. Drizzle over salad. Season with salt and pepper.

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8 Comments

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(4.71 from 7 votes)

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Gina1 month ago

Excellent

Anna1 month ago

Strange combination but it was a nice change. It allows to use peaches and tomatoes in a different way at a time when they are bountiful.

Sue Wilders1 month ago

Love it!

Jan Warren2 months ago

I seriously considered this recipe as we had all the ingredients in the house. But… I also enjoy FOK magazine and recipes. That said, the lack of macros is a serious concern and as I try to reverse Type 2, I have cancelled the meal planner for this reason.

Courtney Davison1 month ago

Hi Jan,

We hear your concern and are currently working on adding nutritional information to every recipe on ForksOverKnives.com. We anticipate this feature to be live by the end of the year.

In the meantime, all Forks Meal Planner recipes contain nutrition information. You can learn more about that here: https://support.forksmealplanner.com/article/inmualx26w-do-the-recipes-have-nutritional-information

Thank you,

Courtney Davison
Editor, Forks Over Knives

Kelly Miller2 months ago

Because there is no “serving size” affiliated with FOK…macros aren’t included, I’d imagine. There are plenty of apps, like my fit pal that you can use the website to enter a recipe, or copy and paste. It’s a tool, learn to use it along with increasing your own knowledge, to help yourself with your T2. Good luck!

Barbara Liptak2 months ago

I enjoy your content & magazine, but would appreciate nutritional info and maybe provide some diabetic-friendly recipes ( or footnote the d-friendly ones). Thank you.

Noemi1 month ago

Essentially, all of their recipes are diabetic-friendly. If you eat this way, you will be more healthy.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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