Peach & Heirloom Tomato Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Peaches, tomatoes, and green beans are generally available in-season at the same time. Take advantage to make this easy seasonal dish its best.



  • 1 small shallot
  • 2 Tbsp. champagne vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 6 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste


  • ½ lb. green beans, ends trimmed
  • 1 large ripe peach
  • 3-4 small heirloom tomatoes
  • ¼ cup basil leaves, cut into thin strips


  1. For the dressing: Finely mince the shallot.  Place in a bowl or in a glass jar with a lid. Pour in the vinegar and the lemon juice. Mix well. Drizzle in the olive oil and whisk or shake well.  Add salt and black pepper to taste.
  2. For the salad: Bring a medium pot of salted water to boil.  Add the green beans and allow to cook until slightly tender (4 minutes).  Scoop them into a large bowl of ice water.  Once they are cool, drain well.
  3. Cut the peach in half and remove the pit.  Cut into thin slices and add to a salad bowl.
  4. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.
  5. Add the basil and drizzle with dressing to your liking.
Nutritional analysis per serving: Calories 475; Total Fat 41.5g (53% Daily Value); Saturated Fat 5.5g (30% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 20mg (1% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 16g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 20% DV; Vitamin K 90% DV; Vitamin C 50% DV; Vitamin E 50% DV.
Recipe by Guiding Stars at
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