Tomato Peach Basil Summer Salad

I took both boys with me to a local farmer’s market over the weekend, and knew we had to come home with a big bag of fresh, beautiful heirloom tomatoes and juicy peaches. Once we arrived home, I searched for a way to use them together, and found a recipe through the Food Network Archives. It claimed to be super-quick and simple, with an easy basil puree. Sold! We made it a bit fancier by adding vegan ricotta and sliced almonds to the top. While these additions added only seconds to the prep time, they added a ton of flavor and created a nicely balanced dish. Enjoy!

Tomato Peach Basil Summer Salad

All the best flavors of summer – heirloom tomatoes, juicy tomatoes, and fresh basil – come together in this beautiful and fresh salad. It tastes just as lovely as it looks – the original recipe suggested putting the basil puree at the bottom of the dish, so it's is hiding beneath layers of sliced fruits and dollops of vegan ricotta.
Prep Time10 mins
Cook Time5 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: basil, peach, sugar-free, tomato, vegan, wheat-free, Whole Life Challenge
Servings: 8
Calories: 204kcal


  • 2 cups fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 4 yellow peaches ripe and firm
  • 4 heirloom tomatoes
  • 1 tbsp fresh lemon juice
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 8 oz ricotta vegan
  • 3 tbsp sliced almonds


  • Cut the peaches and tomatoes into wedges and arrange onto a serving platter. Sprinkle with the fresh lemon juice, Kosher salt, and freshly ground black pepper.
  • Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook 15 seconds or until just wilted and bright green. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
  • Pour the basil puree evenly over the peach and tomato wedges on the serving platter. Place dollops of ricotta over the top; sprinkle sliced almonds evenly and serve.


We used Kite Hill vegan ricotta – it’s made from almonds and it’s delicious. We always have a bag of unsalted almond slices on hand, as they add crunch and a light sweetness to salads.


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