Tomato Peach Salad with Basil & Goat Cheese

When summer peaches and tomatoes are at their peak, they need very little fuss. Combined with creamy goat cheese, lots of fresh basil, and a quick balsamic drizzle, this salad comes together in a matter of minutes and is sure to become a regular in your summer rotation.

2 g
11 g
1.4 g
5 (serving size = 110 g)


  • 325 g heirloom tomatoes
  • 200 g ripe peaches (1 large peach)
  • 75 g balsamic vinegar
  • 28 g soft goat cheese
  • Torn basil leaves (as much as you like!)
  • Flaky salt & cracked pepper
  • Prep Time 5 minutes
  • Cooking Time 5 minutes
  • Difficulty Easy


  1. Dice the tomatoes and peaches and arrange them on a plate. Scatter the goat cheese and basil leaves over the top.

  2. Add the balsamic vinegar to a small saucepot and place it over high heat. Bring vinegar to a boil, lower heat to a simmer, and let it bubble until it is reduced to about a tablespoon of liquid, about 5 minutes. The vinegar should be fragrant and syrupy. Transfer the reduced vinegar to a small bowl to keep it from burning, then drizzle it over the tomato/peach mixture. Sprinkle a bit of flaky salt and cracked pepper over the top and enjoy!

For an easy summer meal, serve this salad alongside some grilled pork or chicken thighs.

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