If you are looking for a new way to use the surplus of tomatoes and peaches coming from gardens and farmer’s markets this summer, this tomato peach salad is calling your name. Completely delicious, this salad is juicy and bright, topped with warm halloumi for a recipe that feels like a sunny summer day.

tomato peach salad

Why You’ll Love This Tomato Peach Salad

Tomatoes and peaches are the prized gold of late-summer produce. Although delicious individually, something magical happens when paired together. The juicy peaches and acidic tomatoes meet in a sweet, tangy dance in a sunshiny palette of deep reds and warm yellows. In this salad, it’s all balanced by salty, squeaky halloumi and a subtle touch of nutty sesame. With a final addition of fresh mint, it’s a salad destined for barbecues and afternoon lunches sitting on the porch.

Along with this tomato peach salad’s impeccable flavor combinations, it’s a short ingredient list with an easy methodology. From start to finish, it’s on the table in 25 minutes—or, just as quickly as you’re able to slice peaches.

Ingredients & Substitutions

Because this recipe’s ingredient list is brief, each one brings something important to the table.

  • Tomatoes: A key component to this salad, the variety matters far less than the ripeness. Whether it’s an heirloom tomato or a cherry tomato, use whatever is juiciest.
  • Peaches: Yellow-fleshed, ripe peaches are a non-negotiable for this salad. Choose the ripest ones around, testing for a subtle give under the thumb when adding them to your cart.
  • Sesame: White sesame seeds and a touch of sesame oil give a nutty balance to the bright, acidic ingredients in this salad. While you can omit the sesame seeds if you don’t have them, make sure to include a good-quality sesame oil.
  • Mint: Mint leaves have an exceptionally fresh, menthol-like taste that enhances the sweetness and brightness of the tomatoes and peaches. Don’t skip it!
  • Halloumi: This salty, squeaky cheese doesn’t melt, making it the ideal candidate for frying up like a crouton. With its rising popularity, you can find it at most grocery stores near the specialty cheeses. As an alternate, you could easily substitute bread cheese, paneer, or even feta (but don’t fry that last one).

How to Make This Tomato Peach Salad

Making this salad is particularly easy. Lean into the sticky, ripe tomatoes and peaches, letting their juices blend with the olive oil to create their own vinaigrette, right in the bowl.

  1. Slice the Tomatoes & Peaches: Slice the peaches into eighths, and then slice the tomatoes to match their size.
  2. Dress the Tomatoes & Peaches: Season the produce with salt, sesame seeds, sesame oil, olive oil, and torn mint. Toss the salad and set aside.
  3. Fry the Halloumi: Dice the halloumi and sear it in olive oil. Flip the halloumi a few different times, searing as many of the sides as you can.
  4. Serve the Salad: Top the salad with the fried halloumi and serve immediately.

If making this recipe ahead of time, store the tomato peach salad separately from the fried halloumi. Top the salad with the halloumi right before serving. If you have access to a stove, quickly re-fry the halloumi to achieve that warm, toasty texture.

More Summer Produce Recipes

Tomato Peach Salad

Katie Calton
Print
Servings: 8 people
Cook Time: 25 minutes
Difficulty: Easy
Completely delicious, this tomato peach salad is the perfect way to use your prized summer produce. It's juicy, bright, and topped with warm halloumi for a recipe that feels like sunshine on a late-August afternoon.

Ingredients 

  • 1 pound tomatoes*
  • 2 pounds peaches
  • 2 teaspoons kosher salt or flake salt
  • 1 ½ tablespoons white sesame seeds
  • ¼ teaspoon sesame oil
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup mint leaves
  • 8 ounces halloumi

Instructions

  • Slice the peaches into eighths and slice the tomatoes into similar sizes (if using cherry tomatoes, slice them in half). Add the tomatoes and peaches into a large bowl.
  • Add the salt, sesame seeds, sesame oil, and 2 tablespoons extra-virgin olive oil. Roughly chop or tear the mint leaves and add them to the bowl. Toss everything to combine, then refrigerate until ready to eat.
  • Just before serving, dice the halloumi into 1-inch pieces and pat dry with a paper towel. Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Once rippling, add the halloumi and cook, undisturbed, for 2-3 minutes or until golden. Flip the halloumi pieces and continue cooking for another 2-3 minutes until golden. Repeat this process until all sides are golden.
  • Add the warm halloumi over the top of the tomato peach salad and serve immediately.

Notes

*The variety of tomato matters far less than its ripeness. Use whatever is in season and juiciest! 

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