Peach, Tomato Salad with Bocconcini

Peach tomato salad with bocconcini -

19 Jul Peach, Tomato Salad with Bocconcini


Peach tomato salad with bocconcini -

When a spring frost destroyed much of the tender fruit crops in Ontario, I was afraid I wouldn’t see a local peach this year, let alone one that delivered a true peachy taste. Fortunately, I was wrong. While the size of the crop may not be large, the peaches are beginning to roll in, and they are sweet, flavourful and juicy.

After the intense heat of the past few weeks, I couldn’t bring myself to turn on the oven. Too impatient for ice cream (and with a cracked filling that made me temporarily sensitive to hot and cold food), I decided to make something very simple with my first batch of peaches. Something that would also let me experiment with the new basils I have in the garden. Alongside the opal, leaf, and Thai basils, I planted lime basil and — get this — lavender basil. While the lime basil had a bright, citrusy taste, the lavender version was surprisingly mild and had a floral scent that screamed out for peaches. So I obliged.

Peach tomato salad with bocconcini - TheMessyBaker.comPeach, tomato salad with bocconcini was the result.

With plenty of basil at hand I drew upon the basic combination that made peach and black bean salsa so good. Only this time, I decided to got with an Italian theme.

Bocconcini cheese, balsamic vinegar and olive oil rounded out the dish. Next time, I hope to use heirloom tomatoes from my garden. Unfortunately, they aren’t keeping up with the peaches. Not to worry. If the tomatoes aren’t ready, I will make this dish again without them. I’ll just double up on the peaches. And while I’m fiddling, perhaps I’ll give cinnamon basil a try. Which means I’ll swap champagne vinegar for the balsamic. And the cheese? Some creamy burrata would be in order…

Oh, the endless possibilities of summer.


Peach, Tomato and Bocconcini Salad
Recipe type: Salad
Cuisine: Vegetarian
Prep / inactive time: 
Total time: 
Serves: 4
As with all simple dishes, use the best quality ingredients you can afford since there's nothing for inferior food to hide behind.
  • 3 large ripe peaches, peeled and sliced
  • 3 large ripe tomatoes, sliced
  • 1 cup cherry bocconcini (or pearl bocconcini)
  • ¼ cup fresh basil (I used lime basil and lavender basil)
  • 2 to 3 tbsp extra virgin olive oil
  • 2 tbsp good quality balsamic vinegar
  • fresh ground pepper
  • sea salt
  1. Slice the peaches over a bowl, capturing all the juices for the salad. Place the sliced peaches, their juice, sliced tomatoes and cheese in a large bowl or on a large platter. Sprinkle with fresh basil and toss lightly.
  2. Drizzle with olive oil and balsamic vinegar. Season with a generous grinding of pepper and sea salt.

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  • Kay
    Posted at 10:55h, 19 July Reply

    Just discovered your blog through another blog. The peach and black bean salsa was the first recipe I tried. Delicious! I sent it on to my mom. I am in Texas and the peaches are plentiful here as well. Looks like this recipe will be in the line up too. Thank you!

    • Charmian Christie
      Posted at 14:46h, 19 July Reply

      I’m so glad you liked the peach and black bean salsa. I hope you like this one as well. I appreciate you taking the time to let me know your results.

      And enjoy those Texas peaches!

  • Living The Sweet Life
    Posted at 11:15h, 19 July Reply

    The peaches this year are SO sweet and juicy. You’re right though, it does seem like a small crop, but when I get my hands on some – – they are delicious. I love how you took this salad and put a summer splash on it – – delicious :)

    • Charmian Christie
      Posted at 14:48h, 19 July Reply

      I will be hoarding what few peaches come my way. I guess it will be quality over quantity. Here’s to more summer splashing!

  • Hanadi
    Posted at 21:13h, 04 September Reply

    I made this delightful salad tonight- sooo delicious! Thank you so much for this amazing recipe!

    • Charmian Christie
      Posted at 10:07h, 06 September Reply

      Thanks so much for taking the time to let me know you tried the salad and liked it. I’m always thrilled when someone likes a recipe! Isn’t peach season great? Or is it tomato season?

  • Élyse
    Posted at 13:08h, 14 May Reply

    I want to make this salad tonight, but not sure if the peaches should be peeled or not… The instructions say peeled, but the peaches are not peeled on the pictures… What is best? Thanks :)

    • Charmian Christie
      Posted at 16:27h, 14 May Reply

      I’d definitely peel the peaches for the salad. It’s personal preference. I don’t like the feel of peach fuzz.

      Enjoy your salad. We’re still a couple months away from peach season here.

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