There’s something about the overlap of peach season and tomato season that feels like a small gift every summer. This paleo peach and tomato salad with dairy-free feta is my way of celebrating it — sweet, sun-warmed peaches and juicy cherry tomatoes are such an unexpectedly perfect pair, especially when you toss in a handful of fresh herbs and a few crumbles of dairy-free feta.
Jump to RecipeThis salad comes together in about 10 minutes, needs zero cooking, and works just as well as a light lunch as it does piled next to grilled chicken or fish at your next backyard dinner. It’s paleo-friendly, dairy-free, and endlessly easy to double if you’re feeding a crowd.
Why You’ll Love This Salad
- Ready in minutes — no stove, no oven, just a knife and a bowl
- Sweet and savory balance — juicy peaches and tangy tomatoes play off each other beautifully
- Dairy-free and paleo — thanks to a good DF feta swap, nobody misses the dairy
- Herby and bright — fresh basil and mint make it taste like summer
Ingredients
Serves 4
For the salad:
- Peaches- Nectarines can also be used for this
- Cherry tomatoes
- Dairy-free feta cheese (Violife Feta cheese is my favorite)
- Fresh basil leaves
- Fresh mint leaves
For the dressing:
- Olive oil
- Red wine vinegar
- Salt
- Black pepper
Directions
- Prep the fruit. Pit the peaches and slice them into thin wedges. Halve the cherry tomatoes.
- Add the herbs. Thinly slice the basil leaves and roughly chop the mint.
- Combine. In a large bowl, gently toss the peaches, tomatoes, basil, and mint together.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper until combined.
- Dress and finish. Drizzle the dressing over the salad and toss gently to coat. Top with crumbled dairy-free feta just before serving.
Paleo Peach and Tomato Salad with Dairy-Free Feta
4
servings10
minutes0
minutesIngredients
4 peaches or nectarines
1 pint cherry tomatoes
1/2 cup dairy-free feta (Violife brand is my favorite)
20 basil leaves, thinly sliced
5 mint leaves, minced
- Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
pinch of pepper
Directions
- Pit the peaches and slice them into thins sliced. Halve the cherry tomatoes.
- Thinly slice the basil leaves and mince the mint.
- In a large bowl, add in the peaches, tomatoes, basil, and mint.
- Make the dressing by combining all of the ingredients in a small bowl and whisk.
- Drizzle the dressing over the salad and toss gently. Top with the crumbled dairy- free feta. Serve!
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 194kcal
- Fat: 11.9g
- Saturated Fat: 3.5g
- Cholesterol: 17mg
- Sodium: 400mg
- Potassium: 471mg
- Carbohydrates: 19g
- Fiber: 3.1g
- Sugar: 14.4g
- Protein: 5.4g
- Vitamin A: 64.4mcg
- Vitamin C: 31.9mg
- Calcium: 115mg
- Iron: 2mg
- Vitamin E: 2.6mg
- Vitamin K: 19.7mcg
- Thiamin: 0.1mg
- Riboflavin: 0.2mg
- Niacin: 2.5mg
- Vitamin B6: 0.2mg
- Vitamin B12: 0.3mcg
- Folate: 32.7mcg
- Pantothenic Acid: 0.6mg
- Phosphorus: 136mg
- Magnesium: 30mg
- Zinc: 1mg
- Selenium: 3.5mcg
- Copper: 0.2mg
- Manganese: 0.3mg
Tips for the Best Peach and Tomato Salad
- Choose peaches that are ripe but still slightly firm so they hold their shape when sliced.
- Serve this salad right after dressing it — the tomatoes and peaches release juice the longer they sit, so it’s best enjoyed fresh.
Need more ideas for hot summer days? Check out my salad recipes for more fresh, no-cook ways to keep cool all season long.
