Tomato Peach Salad with Creamy Basil Sauce

When August rolls around and my garden is heavy with sun-warmed tomatoes, I find myself reaching for this tomato peach salad with creamy basil sauce almost daily.

You know that moment when you bite into a perfectly ripe peach and the juice runs down your chin? That’s exactly what this salad captures, pure summer bliss in every single bite.

What Makes My Tomato Peach Salad So Good

I keep coming back to this tomato peach salad because it tastes like vacation feels. The way the sweet peaches play against those tangy heirloom tomatoes creates magic on your plate.

You’ll love how the creamy cashew basil sauce ties everything together without masking any of those gorgeous summer flavors.

Plus, there’s no cooking involved—just chopping, blending, and enjoying every colorful spoonful.

Speaking of summer salads that celebrate seasonal produce, you might also enjoy my Fresh Peach Mozzarella Salad for those evenings when you want something equally refreshing.

What You’ll Need to Make This Tomato Peach Salad

For the Salad:

• 2 large heirloom tomatoes (I prefer Cherokee Purples or Brandywines)
• 2 ripe peaches, skin on (freestone varieties work best)
• 1 cup fresh sweet corn kernels (about 2 ears)
• 2 tablespoons good olive oil
• Sea salt and freshly cracked pepper to taste
• Fresh basil leaves for garnish

For the Creamy Basil Sauce:

• ½ cup raw cashews (no soaking needed!)
• ½ cup unsweetened almond milk
• ½ cup packed fresh basil leaves
• 1 small garlic clove
• 2 tablespoons white wine vinegar
• ½ teaspoon sea salt
• Pinch of black pepper

A few notes from my kitchen: Choose peaches that yield slightly to gentle pressure—they should smell fragrant at the stem end.

For tomatoes, I always go with whatever looks most colorful at the market. The corn can be raw or quickly blanched if you prefer it softer, though I love the crisp texture it adds when fresh.

How I Make This Tomato Peach Salad

Step 1: Cut your tomatoes into thick wedges—I usually get about 8 pieces from each tomato. Slice the peaches into crescents, keeping the skin on for that beautiful color contrast.

Step 2: Remove the corn kernels from the cob using a sharp knife. I stand the cob in a large bowl to catch all those flying kernels—trust me on this one.

Step 3: Gently toss the tomatoes, peaches, and corn with olive oil, salt, and pepper in a large mixing bowl. Set aside while you make the sauce.

Step 4: Add all sauce ingredients to your blender and process until completely smooth and creamy, about 60-90 seconds. The mixture should be pourable but not too thin.

Step 5: Spread a generous layer of the creamy basil sauce on your serving platter, then arrange the tomato peach salad on top. Scatter fresh basil leaves over everything and serve immediately.

Want more seasonal recipe inspiration? Follow me on Pinterest where I share all my favorite summer salad combinations and fresh herb ideas.

The Little Tricks I Use for Tomato Peach Salad

Room temperature ingredients make all the difference—cold tomatoes and peaches won’t release their full flavor potential. I always pull mine from the fridge about 30 minutes before serving.

If your cashews are particularly hard, blend the sauce for an extra minute or two until it’s silky smooth.

You can make the basil sauce up to two days ahead, but add the fresh components just before serving to keep everything bright and crisp.

Can I make this Peach Salad ahead of time?

You can prepare the creamy basil sauce up to two days in advance, but I recommend assembling the tomato peach salad just before serving.

The tomatoes will release their juices if they sit too long, making everything a bit watery.

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What if I can’t find good peaches?

Honestly, this recipe really shines when peaches are at their peak.

If yours aren’t quite ripe enough, try nectarines instead, or wait a few days for your peaches to soften up on the counter.

Can I substitute the cashews?

Blanched almonds work beautifully, though you might need to soak them for an hour first. Silken tofu also creates a creamy base, though the flavor will be more neutral.

How long does this keep?

The assembled salad is best enjoyed within a few hours. The sauce will keep in your refrigerator for up to three days—just give it a good stir before using.

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Times My Tomato Peach Salad Steals the Show

I love serving this tomato peach salad at summer dinner parties when I want something that looks impressive but requires minimal effort.

It’s become my signature dish for backyard barbecues and potluck gatherings. The colors alone make everyone stop and stare, and the combination of sweet and savory keeps people coming back for seconds.

I also make smaller portions for weekday lunches when I need something refreshing that won’t weigh me down.