Tomato Peach Salad with Basil

This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.
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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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2 cups fresh basil leaves, plus small leaves, for garnish

2 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 ripe but firm yellow peaches, cut into wedges

4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges

1 tablespoon fresh lemon juice


  1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. 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. 
  2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.
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