Grilled Peach and Heirloom Tomato Salad
The plate that says late July. Peaches off the grill so the sugars caramelize, ripe heirloom tomato, torn basil, shaved shallot, and toasted almonds. Sweet, savory, and acidic all at once, with grilled bread to catch the juices.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- Method
- Grill + Compose
Salt the tomatoes and let them sit ten minutes while the peaches grill - it seasons them through and pulls out juice that becomes the dressing. That tomato water mixed with olive oil is the whole sauce; you do not need anything else.
What actually matters here
- Use ripe fruit - a hard peach or a pale tomato will not carry this dish.
- Salt the tomatoes first and let them weep; that juice plus olive oil is the dressing.
- Grill the peaches cut-side down and do not move them until they release.
Ingredients
Serves 4.
The Plate
- 4ripe peaches, halved
- 1 1/2 lbripe heirloom tomatoes, thick-sliced
- 1shallot, shaved thin
- 1 cupbasil leaves
- 1/3 cuptoasted almonds, chopped
- 1 tbspoil, for the grill
To Dress
- 3 tbspgood olive oil
- 1 tbspred wine vinegar
- flaky salt and black pepper
To Serve
- grilled or toasted crusty bread
Before you start
- Slice and salt the tomatoes; let them sit 10 minutes.
- Shave the shallot and soak briefly in the vinegar to soften its bite.
- Heat and oil the grill; toast the almonds.
Method
- Grill the peaches cut-side down 2 to 3 minutes until charred and just softened.
- Lay the tomatoes on a platter with their juices.
- Nestle the grilled peaches among them.
- Scatter the shallot, torn basil, and toasted almonds over the top.
- Drizzle with olive oil and the vinegar.
- Finish with flaky salt and cracked pepper; serve with grilled bread.
How you know it is right
- The peaches are charred and jammy at the edges.
- The tomatoes are ripe and seasoned through.
- The juices at the bottom are the best part.
- The almonds add crunch against the soft fruit.
How to serve it
Serve with grilled bread to mop the plate, at room temperature.
If you want it simpler
- Nectarines or plums work just as well as peaches.
- No grill? Sear the peaches cut-side down in a hot dry skillet.
Salt the tomato, char the peaches, dress it simply, and let the juices do the work.
This dish came from the SEASON plan for July 27 - August 2, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.