Summertime in North Carolina means one thing. Or in this case, two. Tomatoes and peaches. Mr. Misadventures and I eat them daily for lunch. And while the hubby eats a tomato with basil and olive oil (and maybe a splash of apple cider vinegar) and then finishes his meal with cheese and then a peach, I put them together in a salad I created when we first moved to the Raleigh area.
Mr. Misadventures eats salad every single day for lunch, usually, it’s just some variety of lettuce and oil and vinegar. For me, I need something a little more “interesting” so I am always trying different combos of flavors and textures.
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My salad doesn’t have a name, but let’s just call it a simple summer salad with tomatoes and peaches. Or my fresh summer salad with North Carolina’s bounty! Fortunately, you don’t have to live in North Carolina to make this!
However, if you can get to a farmers market in your area you are going to have better quality and tastier ingredients. We go to the North Carolina State Farmers Market (or a smaller local market) every week in the summer and buy tomatoes, peaches, and basil there.
To make this salad, I cube the tomato, peach, and avocado. I shred fresh basil and crumble semi-soft goat cheese (I use this one from Trader Joe’s).
I shell some pistachios. If I am feeling lazy or want a change, I do roasted and salted sunflower seeds.
I throw everything into a large salad bowl and add olive oil, balsamic vinegar, salt, and pepper.
Buy the highest quality olive oil and balsamic vinegar you can afford. With really good quality balsamic vinegar you don’t need a lot. I am still nursing the last of two bottles we bought in Florence. Our Context Travel tour guide brought us to an incredible store and if I ever get back to Florence I am clearing my suitcase for more!
Once everything is in the bowl, I mix it all and dive in!
By the way strawberries, basil, and balsamic vinegar make a great bruschetta!
More Peach Recipes from Friends
Some of my travel and food blogging friends have delicious peach recipes and I am sharing a few of my favorites here!
- My friend of Casual Foodist (and Casual Travelist!) has 2 great recipes: Peach Crisp with Pecan Streusel and Peach Dutch Baby.
- My friend Cynthia of What A Girl Eats has Honey Drizzled Grilled Peaches with Mascarpone.
- My friend Christina of Cristina’s Cucina has several delicious peach recipes: Peach Cake, Peach Ice cream, and a Peach Crisp.
- My friend Kelly of Tasting Page has 2 peach recipes: Minty Peach Soup (mint and peach, what a combo!) and vegan coconut peach popsicles.
Also, thanks to Heather Englund of Fit Mama Real Food who did the photos for me!
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- - 1 medium tomato
- - 1 medium avocado
- - 1 small peach
- - 2 dozen shelled pistachios
- - fresh basil, shredded (about 6 leaves)
- - 1/4 cup semi-soft goat cheese, crumbled
- - 3 Tbsp olive oil
- - 2 Tbsp balsamic vinegar
- - salt and pepper to taste
- Cut the tomato, peach, and avocado into cubes
- Shred the basil
- Crumble the semi-soft goat cheese
- Put all the above ingredients into a large individual-serving bowl
- Add the olive oil to taste (I use about 3 tablespoons)
- Add balsamic vinegar to taste (I use about 2 tablespoons)
- Add salt and pepper to taste
- Toss all the ingredients together.
- This salad works well with both white or yellow peaches.
- When pistachios are too expensive or I want to change things up a bit I added roasted and salted sunflower seeds.
- When avocados are too expensive or not good, I do the salad without them.
- If you are on a low-carb diet or reducing your carbs, I suggest only using 1/2 the peach.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 935Total Fat: 83gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 26mgSodium: 587mgCarbohydrates: 40gFiber: 17gSugar: 20gProtein: 17g
Nutrition information isn’t always accurate.