Minted Peach and Tomato Salad

This salad was inspired by the goodness of these two fruits, both at their peak in late summer.
Martha Stewart Living, September 1995
  • Yield Serves 8 to 10
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  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large peaches, (about 1 1/2 pound)
  • 3 large red tomatoes, (about 2 pounds)
  • 3 large yellow tomatoes, (about 2 pounds)
  • 1 1/2 cups cherry tomatoes, (about 10 ounces)
  • 2 small inner celery stalks, peeled to remove strings and cut into 1/4-inch pieces
  • 1/4 cups fresh mint leaves, plus sprigs for garnish


  1. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.

  2. Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.

  3. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.

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