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Minted Peach and Tomato Salad

This salad was inspired by the goodness of these two fruits, both at their peak in late summer.

  • Servings: 10
  • Yield: Serves 10
Minted Peach and Tomato Salad

Source: Martha Stewart Living, September 1995


  • 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.

Reviews (3)

  • Happy_Birthday_Dr_Seuss 23 Jan, 2013

    Minted Peach and Tomato Salad
    Russell's Wednesday Dinner
    Nutritious and Delicious!

  • judyforkner 4 Aug, 2012

    Delicious! My husband wasn't excited when I told him about wanting to try it, since he's not a fan of mint. He loved it! I made a very small version for the 2 of us--1 tomato & 1/2 peach, & didn't have any celery on hand. Might make a larger version with more varieties of tomatoes & the celery for a pot luck which is coming up. Definitely will make again!

  • marciawielgus 30 Jul, 2010

    Very enjoyable. I cut the tomatoes

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