Tomato and nectarine salad (8 servings)


Last month, I attempted a tomato-peach combination that failed, but I said I wasn't ready to give up. When I opened the September issue of Vegetarian Times and saw a recipe for heirloom tomato and nectarine salad, I knew I had another excuse to try. After all, a peach and a nectarine are practically the same thing, right? And although the VT recipe was for a side dish instead of a main course, it still featured the sunshiny, acidic-sweet combination I was hoping for with the peach-tomato sauce, and it still spotlighted ripe, juicy, in-season ingredients.

You will need:

  • 2 1/2 lbs tomatoes (heirloom or not; beefsteak, cherry, or a combination thereof), cored and cut into 3/4-inch pieces
  • 1 1/2 lbs nectarines, peeled (I didn't peel them because I'm lazy) and cut into 1/2-inch pieces
  • 8 green onions, white and light green parts thinly sliced (I omitted them)
  • 3 Tbsp olive oil
  • 3 Tbsp orange juice
  • 3 Tbsp mild vinegar (the original recipe suggests sherry but I used rice)
  • 2 tsp maple syrup
  • 1/2 tsp soy sauce
  • 1/4 - 1/2 tsp salt
  • 1 cup mint and basil leaves, roughly chopped


  1. Put tomatoes and nectarines in a serving bowl. Add green onions, if using.
  2. Add remaining ingredients (minus mint and basil) to a measuring cup or jar with lid. Stir or shake until thoroughly mixed. Pour over tomatoes and nectarines; add mint and basil and toss until combined. Taste for seasoning and add more salt if needed.

Look at those colors! I don't think there's anything more summery than fiery reds, sunny oranges and yellows, and flecks of lush greens. I promise it tastes just as delicious as it looks!