- Prep-time: / Ready In:
- Makes 15 cups
- Serving size: 2½ cups
- Print/save recipe
This stunning salad is a recipe you’ll have on repeat all summer long. Succulent sweet peaches are arranged alongside juicy heirloom tomatoes over a bed of mixed greens to celebrate the season’s best produce with a savory-sweet pairing. You’ll love how tangy shallot and aromatic herbs add extra oomph to this garden-fresh recipe, and a drizzle of the citrusy balsamic vinaigrette ties all the flavors together. Serve this tantalizing peach and tomato salad alongside homemade veggie burgers or a pasta salad, and watch how quickly it gets gobbled up!
For more vegan peach recipes, check out these tasty ideas:
- Peach and Pepper Tacos
- Grilled Peaches with Basil-Peach Nice Cream
- Ginger-Peach Breakfast Muffins
- Or take a look at our full collection of vegan peach recipes
Ingredients
- 6 cups mixed salad greens
- 2 lb. assorted heirloom tomatoes, cored and cut into wedges (3 to 4 tomatoes)
- 1 lb. fresh peaches or nectarines, halved, pitted, and sliced (3 peaches)
- 1 medium shallot, thinly sliced
- ¼ cup coarsely chopped fresh herbs, such as parsley, tarragon, lemon thyme, or purple basil
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- On a large platter arrange greens, tomatoes, peaches, shallot, and fresh herbs. In a small bowl whisk together orange juice, vinegar, and mustard. Drizzle over salad. Season with salt and pepper.
Per serving (2½ cups): 114 calories, 26.3 g carbohydrates, 4 g protein, 0.9 g total fat, 0.1 g saturated fat, 0 g cholesterol, 209 mg sodium, 5.6 g fiber, 18.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 8 votes)I enjoyed this recipe! Such a nice delight on a warm spring day. I rated it 5 stars, prepared as directed, and found the tastes inviting.
Excellent
Strange combination but it was a nice change. It allows to use peaches and tomatoes in a different way at a time when they are bountiful.
Love it!
I seriously considered this recipe as we had all the ingredients in the house. But... I also enjoy FOK magazine and recipes. That said, the lack of macros is a serious concern and as I try to reverse Type 2, I have cancelled the meal planner for this reason.
Because there is no “serving size” affiliated with FOK…macros aren’t included, I’d imagine. There are plenty of apps, like my fit pal that you can use the website to enter a recipe, or copy and paste. It’s a tool, learn to use it along with increasing your own knowledge, to help yourself with your T2. Good luck!
Hi Jan, We hear your concern and are currently working on adding nutritional information to every recipe on ForksOverKnives.com. We anticipate this feature to be live by the end of the year. In the meantime, all Forks Meal Planner recipes contain nutrition information. You can learn more about that here: https://support.forksmealplanner.com/article/inmualx26w-do-the-recipes-have-nutritional-information Thank you, Courtney Davison Editor, Forks Over Knives
Wouldn't one get macronutrients from other foods? Because this is a salad, I think I could consider this a corresponding dish rather than a main course.
I enjoy your content & magazine, but would appreciate nutritional info and maybe provide some diabetic-friendly recipes ( or footnote the d-friendly ones). Thank you.
Essentially, all of their recipes are diabetic-friendly. If you eat this way, you will be more healthy.