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Peach, Tomato, Bell Pepper Salad with Herbs


We call this beauty a fruit and vegetable salad, but botanically speaking it is a fruit salad because tomatoes and bell peppers 'contain' seeds, which makes them fruits.  Regardless, it's a favourite with alternating hits of sweet and savoury, and lovely sparkles of herb.  Choose ripe but firm peaches for best results and get creative with fresh herbs and herb flowers.  Mint is lovely too! Ladies especially love this dish, making it a good choice for bridal showers and tea parties.  To be fair though, you won't find a better salad to serve with grilled steak or tuna burgers and cold beer!

  • 2 fresh but firm peaches, skin on (freestone varieties work best, but any will do)
  • 1 large or two small sweet red bell peppers
  • 2 cups heirloom cherry tomatoes, or 1 cup cherry and 1 large red
  • 1 sprig each of fresh basil and oregano (flowers too, if you have)
  • 2 stalks baby chives (optional)
  • light dijon vinaigrette or other vinaigrette of choice.

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If you work quickly with the peaches, it isn't necessary to cut them into acidulated water.  We have our vinaigrette prepared and chilled in advance, then toss the cut peaches into it directly so they don't oxidize and turn brown.

Wash all fruits.  Cut peppers in half and remove stem, core, seeds and white membrane.  Cut into 1-inch (2.5cm) pieces and set aside.  Remove stems from cherry tomatoes, cut in half and set aside.  If using large tomatoes, remove stems and cut into 1-inch (2.5cm) pieces and set aside (remove seeds as you go if tomatoes are loose and sloppy).  Strip small leaves and flowers from herb stalks; snip baby chives finely (if using), and set aside.

Place a few tablespoons vinaigrette into a utility bowl and have ready for peaches.  Slice peaches into eight segments, cut segments into 1-inch (2.5cm) pieces and toss them into the bowl, turning 'gently' to coat.  Add tomatoes and peppers, tossing gently. Add additional vinaigrette to taste if needed, keeping in mind that the peaches and tomatoes will weep somewhat, adding their gorgeous juices to the mix.

Just before serving, sprinkle in 3/4 of the herbs while gently folding.  Turn into serving dish and garnish with remaining herb leaves and flowers.

Submitted by:

C@H Kitchen