I want summer to slow down…like way down. I love everything about it and will continue to savor all of its seasonal delights, but gosh, it’s flying by. This heirloom tomato salad with peach, mint and arugula is a delicious way to celebrate the beauty of the season and keep it going longer.
Tomatoes are at their peak right now and in my opinion, heirlooms are the best (okay, and cherry tomatoes too, especially sun-golds). They’re full of flavor and come in an array of beautiful colors and sizes.
And, let’s not forget about those glorious peaches either, which are also in their prime at the moment.
For this salad, the tomatoes marinate with red onion in a simple vinaigrette of extra virgin olive oil, fresh lemon juice, raw honey, sumac (a tangy Middle Eastern spice), red pepper flakes, sea salt and black pepper. Then, they get tossed with peaches, fresh mint and arugula. It’s that simple.
This salad yields about three servings and can easily be made into a complete meal by adding some protein. I recommend grilled chicken, fish or even a turkey burger. And, if you really want to make it extra, add avocado too because let’s face it, that’s always a good idea.
Interested in other summer salads? Check out my cucumber snap pea salad with dates and walnuts and my pepperoni “pasta” salad.
Cheers and enjoy!
Celebrate summer produce with this fresh and easy heirloom tomato salad. It features peaches, red onion, mint, arugula and a simple vinaigrette seasoned with sumac and red pepper flakes.
- 2 medium-large heirloom tomatoes (any color), sliced
- 1-2 medium just-ripe peaches, sliced into wedges
- 3-4 cups arugula
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn if large
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp raw honey
- 1/2 tsp sea salt, plus more to taste, if needed
- 1/2 tsp ground sumac
- 1/4 tsp red pepper flakes
- Black pepper, to taste
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In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, raw honey, sumac, red pepper flakes, sea salt and black pepper. Place tomato slices and red onion in a shallow dish and cover with the dressing. Let marinate at room temperature for 30 minutes.
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Carefully toss together the arugula, peaches and mint. Once the tomatoes and onions are done marinating, gently remove from the marinade and add to the arugula mixture. Do NOT add all the marinating liquid, as there will be a lot of water from the tomatoes. However, you may want to drizzle on a little bit for flavor.
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Taste and add more extra virgin olive oil, lemon juice, sea salt and/or black pepper, if needed.
This salad is best eaten the day it’s made.
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