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Peach Tomato Corn Salad

This peach tomato salad is loaded with fresh, sweet corn, drizzled in basil vinaigrette and topped with crispy quinoa. So delicious!
5 from 15 votes
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  • cup cooked quinoa
  • 1 to 2 tablespoons unsalted butter
  • kosher salt and pepper
  • 1 cup cherry tomatoes, halved
  • 2 beefsteak or heirloom tomatoes, chopped
  • 3 peaches, sliced
  • 3 ears of corn, kernels cut off
  • 3 tablespoons freshly chopped chives

basil vinaigrette

  • 1 cup tightly packed basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon apple cider vinegar
  • big pinch of kosher salt and pepper
  • cup extra virgin olive oil


  • Make the basil vinaigrette and set it aside. You can make this the night before too.
  • Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.
  • Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!
  • Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!

basil vinaigrette

  • Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

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