Get Fresh With a Peak-of-the-Season Salad

It doesn’t get any better than a salad of peaches, zukes and tomatoes in a basil vinaigrette.

Photos by Leah Lizarondo


I know I just posted about peaches last week, but I just can’t help it. They are too good this time of year. Did you make the Quick and Rustic Peach Tart from last year? If you did, you would understand the goodness.

So let’s talk peaches. Are you thinking dessert? Think again, buster.

This recipe is the exact opposite. A salad, of all things. Peaches are functional like that.

I’m not typically a fan of fruit in savory salads, but I will make an exception for this recipe (or a really good watermelon and tomato salad). I’m always surprised when I have enough peaches left for my salad. Because I prefer to consume peaches raw, they’re usually gone before I can even think about chopping them up.

Yes, I have a problem.

As with almost everything in the summer, this salad is a beauty. Ribbons of zucchini act as a nest for tomatoes and peaches, and it’s all sprinkled with some spicy shallots and dressed in a fragrant basil vinaigrette. I served this last weekend at a friend’s house along with this Raw Avocado Cucumber Soup. It was a perfect combination.

Just don’t let anyone else take credit for your big salad.




Peak-of-the-Season Salad


  Peach, Zuke and Tomato Salad in a Basil Vinaigrette

Yield: Serves two


  • 1 small zucchini, into thin ribbons*
  • 1 small tomato, cubed, sectioned or sliced
  • 1-2 peaches, cut into sections
  • 1 small shallot, sliced thinly


*You can use a spiralizer or a vegetable peeler for fettuccine-wide ribbons


  Basil Vinaigrette

Yield: This will make more than you need for two


  • 1 cup firmly packed basil (you can never have enough)
  • ½ cup olive oil
  • 3 T lemon juice, apple cider vinegar or white wine vinegar
  • 1 tsp. salt
  • Lots of pepper


Purée in a blender.

Categories: Brazen Kitchen