Peach Tomato Corn Salad – Easy Summer Salad Recipe

There’s something about biting into a ripe summer peach that feels like the very definition of sunshine. Add juicy tomatoes, fresh corn, and a drizzle of sweet-tangy honey vinaigrette, and you’ve got a salad that practically sings summer. This Peach, Tomato, and Corn Salad isn’t just delicious—it’s a joyful celebration of seasonal produce. It’s the kind of dish that requires almost no cooking and brings maximum flavor with minimal effort. And honestly, what more could you ask for on a warm afternoon?

The first time I made this salad was purely out of necessity. It was the end of a long workday in July, and I hadn’t planned dinner. But I had a couple of beefsteak tomatoes on the counter, one perfectly soft peach, and two ears of corn leftover from the weekend. I tossed them together with a splash of vinaigrette, crumbled some feta on top, and that was it. What started as a “use-what-you-have” dinner quickly turned into one of my most requested summer sides—by friends, family, and even my own picky kids.

What makes this salad truly special is how effortlessly it comes together. It feels fancy enough for guests but is laid-back enough for a Tuesday night on the porch. You don’t need any special tools or culinary expertise to make it work. Just a cutting board, a bowl, and a little love for fresh ingredients. The sweet peaches contrast beautifully with the acidity of the tomatoes, and the juicy corn kernels add a pleasant crunch. Topped with salty feta and a peppery finish, it’s a salad that hits every flavor note.

If you’ve never tried fruit in a savory salad before, this is a gentle and delicious way to dive in. The fruitiness is mellow and balanced, not overwhelming. And thanks to the honey vinaigrette, every bite has a touch of sweetness that makes it incredibly satisfying. Whether you’re hosting a weekend BBQ, packing a lunch for the park, or just craving something light and flavorful, this salad is here for you.

Why You’ll Love This Peach tomato corn salad Recipe

There are countless reasons to fall in love with this simple yet stunning dish, and I say that not just because it’s beautiful on a plate, but because it consistently brings rave reviews from everyone who tries it. Whether you’re a seasoned home cook or someone just learning your way around the kitchen, this recipe is approachable, versatile, and deeply rewarding.

First of all, let’s talk about the flavor profile. This salad has everything going for it—sweet, savory, tangy, and even a little salty. The tomatoes offer deep umami and juiciness. The peach provides a luscious sweetness that feels luxurious without being overpowering. Meanwhile, the corn adds natural crunch and a little earthiness, making every bite dynamic and exciting.

One of the best things about this recipe is how easy it is to make. You don’t need to turn on your oven or stove if you’re using pre-cooked or frozen corn. And if you prefer raw corn (which I highly recommend for that fresh, crisp texture), you can shave it straight off the cob. It’s a wonderful no-fuss dish for hot days when you don’t want to cook but still crave something satisfying.

This salad is also incredibly kid-friendly and crowd-pleasing. The sweetness of the peach and corn appeals to younger palates, while the saltiness of feta and the acidity of the dressing balance everything out for adults. It’s the kind of dish that disappears quickly at potlucks, and people will always ask you for the recipe afterward.

Another reason to love it? It’s extremely versatile. You can make it your own by swapping in different cheeses, herbs, or fruits. Blue cheese instead of feta? Sure! Add basil or mint? Absolutely. Even a squeeze of lime can bring a new brightness to the dish. It adapts to whatever’s in your fridge and still manages to taste like something special.

Lastly, this salad has a way of making people feel good. It’s full of real, nourishing ingredients. It looks beautiful on the table. And it tastes like a reminder to slow down, enjoy the moment, and savor the season.

Health Benefits

Beyond the beautiful colors and incredible flavors, this Peach, Tomato, and Corn Salad is packed with nutrients that support a healthy body and mind. It’s one of those feel-good recipes that doesn’t just taste light and fresh—it truly is good for you, bite after bite.

Let’s start with the tomatoes. They’re rich in lycopene, a powerful antioxidant linked to heart health, improved skin quality, and a lower risk of certain types of cancer. Tomatoes also contain vitamin C, potassium, folate, and vitamin K. Eating them raw—as you do in this salad—preserves more of their vitamin C content, which can be diminished by cooking.

Peaches, on the other hand, are a sweet powerhouse of vitamins and fiber. They’re an excellent source of vitamin A for vision, skin, and immune health. Plus, they have a moderate amount of vitamin C and potassium. Their natural sugars provide sweetness without the need for added sugar, making this a smart option for people looking to reduce processed ingredients.

Then there’s corn, which often gets a bad rap but is actually a whole grain full of beneficial nutrients. Corn offers a good amount of dietary fiber, which supports digestion and helps keep you full longer. It also contains B vitamins like folate, niacin, and thiamine, which help with energy production and brain function.

Feta cheese adds calcium and protein to the mix, along with a little fat that makes the salad more satisfying and filling. While it’s higher in sodium, the small amount used in this recipe keeps it balanced.

The honey vinaigrette contributes healthy fats if made with extra virgin olive oil. Olive oil is known for its heart-protective monounsaturated fats and anti-inflammatory properties. Meanwhile, honey provides natural sweetness and can even have antioxidant and antibacterial effects in small amounts.

In summary, this salad supports a range of health goals, including heart health, skin vibrance, immune support, and digestive wellness. Plus, because it’s plant-forward and naturally gluten-free, it fits into a variety of eating plans, including vegetarian, Mediterranean-style, and clean eating diets.

Preparation Time, Servings, and Nutritional Information

This is one of those recipes that delivers on flavor without demanding much time in the kitchen. From start to finish, you’re looking at less than 15 minutes. That’s fast enough for a last-minute lunch but impressive enough to bring to a gathering.

Preparation Time: Prep Time: 10 minutes
Assembly Time: 5 minutes
Total Time: 15 minutes

Servings: This recipe makes approximately 4 side-dish servings or 2 large meal-sized portions.

Nutritional Information (Per Serving): Calories: ~190
Protein: 5g
Carbohydrates: 21g
Fat: 10g
Fiber: 3g
Sugars: 10g
Sodium: 300mg
Calcium: 100mg
Vitamin C: 15% Daily Value
Vitamin A: 20% Daily Value
Iron: 6% Daily Value

These numbers are estimates and may vary slightly based on the brand of vinaigrette or feta used. However, they reflect a generally balanced nutritional profile with a focus on fiber, vitamins, and fresh produce.

Ingredients List of this Peach tomato corn salad

The beauty of this salad is that it’s built from just a few ingredients, all of which are easy to find and work together beautifully. Here’s exactly what you’ll need:

Fresh Produce:

• 2 beefsteak tomatoes, each cut into 8 wedges
  Beefsteak tomatoes are juicy, meaty, and full of flavor. Their size and structure hold up well in a salad without becoming mushy. You can also use heirloom tomatoes or even a mix of cherry tomatoes for extra color and variety.
• 1 ripe peach, diced (about 1 cup)
  Look for a peach that gives slightly when you press it—this indicates ripeness and sweetness. If peaches aren’t in season, nectarines work just as well.
• 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
  Fresh corn adds texture and a touch of sweetness. You can use it raw for crunch or blanch it quickly for a softer texture. Frozen corn also works in a pinch—just thaw it first.

Seasoning:

• ¼ teaspoon kosher salt
  This small amount of salt brings out the natural sweetness of the fruit and balances the acidity of the vinaigrette.
• ¼ teaspoon freshly ground black pepper
  Adds a gentle kick and depth of flavor to the salad.

Dressing:

• ¼ cup Honey Vinaigrette
  You can make this ahead or use a good-quality store-bought version. A homemade one typically includes honey, olive oil, vinegar (like apple cider or white balsamic), a touch of mustard, and salt.

Dairy:

• 2 ounces feta cheese, crumbled (about ½ cup)
  Feta gives the salad a creamy, salty finish that contrasts beautifully with the sweetness of the peaches and corn. If you prefer something milder, goat cheese or ricotta salata are great options.

Now that you’ve got all your ingredients ready, let’s walk through how to make it, step by step.

Step-By-Step Cooking Instructions

Step 1: Prepare the Vegetables and Fruit
Start by washing all your produce under cool running water. Pat everything dry with a clean towel. This helps the vinaigrette stick to the ingredients later on.

Step 2: Cut the Tomatoes
Using a sharp knife, cut each beefsteak tomato into 8 wedges. If your tomatoes are especially juicy, you might want to remove the seeds to prevent the salad from becoming watery. Place the wedges in a large mixing bowl.

Step 3: Dice the Peach
Next, carefully slice the peach in half and twist to separate it. Remove the pit and dice the flesh into bite-sized chunks. There’s no need to peel the peach unless the skin is very tough. Add the diced peach to the bowl with the tomatoes.

Step 4: Prepare the Corn
If using fresh corn, remove the husks and silk, then stand each ear upright on a cutting board. Using a sharp knife, slice downward to remove the kernels. If you prefer to cook the corn, blanch it in boiling water for 2-3 minutes, then drain and let cool. Add the corn kernels to the bowl.

Step 5: Season
Sprinkle ¼ teaspoon of kosher salt over the mixture. This starts drawing out moisture and enhances the natural sweetness of the fruit and vegetables.

Step 6: Add the Vinaigrette
Pour ¼ cup of honey vinaigrette over the ingredients in the bowl. If using homemade vinaigrette, give it a good shake before using to make sure everything is emulsified. Gently toss everything together with a large spoon or your hands to coat evenly without crushing the fruit.

Step 7: Plate the Salad
You can either divide the salad onto four individual plates or spoon it onto a large serving platter for a more rustic presentation. Make sure to scoop up the juices from the bottom of the bowl—they carry tons of flavor.

Step 8: Add Feta and Pepper
Sprinkle the crumbled feta evenly over the top of the salad. Finish with a light dusting of freshly ground black pepper. If you want to elevate the presentation, tear a few fresh basil leaves and scatter them on top.

How to Serve this Peach tomato corn salad

This Peach, Tomato, and Corn Salad is as versatile in its presentation as it is in flavor. While it’s delightful served simply in a bowl, taking a moment to think about how you serve it can really elevate the entire meal experience. Depending on your occasion—whether it’s a quiet dinner for two or a big weekend gathering—there are a few serving styles that can make the salad even more special.

For a casual meal at home, serve the salad in wide, shallow bowls. This lets the colorful ingredients shine through and allows every bite to capture the juicy peaches, sweet corn, and creamy feta in perfect proportion. If you’re enjoying the salad as a light lunch, consider topping it with a few slices of grilled chicken or chickpeas to round it out into a more protein-packed meal.

For entertaining or potlucks, a large platter works beautifully. Spread the salad out in a single layer so each piece is easy to see—and grab. This presentation is particularly helpful if you’ve added extras like fresh basil or microgreens because they stand out more visually. Drizzle a little extra vinaigrette over the top just before serving for a glossy, flavorful finish.

Another fun idea is to serve this salad as part of a DIY bar. Set out the tomatoes, peaches, corn, cheese, and vinaigrette separately and let guests build their own plates. This approach works great for people with dietary restrictions or picky eaters and encourages interaction around the food.

You can also serve this salad in lettuce cups for a handheld appetizer or wrap it in warm flatbreads for a summery, Mediterranean-inspired twist. Don’t be afraid to get creative. Because it’s so well-balanced, the salad pairs easily with other flavors and formats.

If you’re serving it alongside a main dish, it works wonderfully next to grilled proteins like chicken, fish, or turkey kebabs. A dollop of hummus or tzatziki on the side can make the meal feel even more special. And don’t forget a fresh loaf of bread or pita to mop up the vinaigrette left at the bottom of the plate—it’s too good to waste.

Pairing Suggestions

To make the most out of this Peach tomato corn salad, pairing it with the right dishes and drinks will elevate the entire meal. This salad’s blend of sweetness, saltiness, and acidity makes it an ideal partner for a wide range of main courses, side dishes, and even beverages.

Main Dish Pairings

• Grilled Chicken or Turkey Skewers: A light herb marinade on poultry is the perfect protein to complement this salad. The smoky char from the grill balances beautifully with the juicy fruit and tangy feta.
• Baked or Grilled Fish: Try serving it with mild white fish like cod, halibut, or sea bass. The salad adds brightness to each bite, while the honey vinaigrette subtly echoes any citrus-based fish marinades.
• Stuffed Bell Peppers or Zucchini Boats: If you’re leaning into vegetarian or plant-forward eating, hearty stuffed veggies with rice, lentils, or quinoa pair wonderfully with this salad.
• Savory Quiche or Frittata: For brunch or a light dinner, this salad adds freshness to richer egg-based dishes and provides contrast with its crisp texture.

Side Dish Ideas

• Warm Flatbread or Crusty Bread: A side of bread is always welcome. It’s great for scooping up the last bits of salad and vinaigrette. Toasted garlic bread is another flavorful choice.
• Herby Couscous or Bulgur Salad: A chilled grain salad adds texture and substance to the meal. Plus, it can be made ahead and complements the light, fresh vibe of the salad.
• Roasted Vegetables: A simple side of roasted zucchini, eggplant, or asparagus adds depth and warmth that balances the cool salad. Season lightly so you don’t overpower the fresh flavors.
• Lentil Soup or Light Broth-Based Soup: This pairing works particularly well for transitional seasons when you still crave something warm but want to keep the meal light.

Beverage Pairings

• Sparkling Water with Citrus: A refreshing, non-alcoholic choice that enhances the brightness of the dish. Add a few mint leaves for extra flair.
• Herbal Iced Tea: Consider chilled hibiscus, mint, or chamomile tea. These light teas don’t overwhelm the dish and offer a cooling effect for summer days.
• Fresh Lemonade or Limeade: The tartness of citrus drinks complements the sweetness of peaches and corn while echoing the vinaigrette’s acidity.
• Fruity Mocktails: Try a combination of peach nectar, ginger ale, and fresh basil for a refreshing, sweet mocktail that pairs beautifully with the dish.

These pairing suggestions are just the beginning, and part of the fun is experimenting. The salad’s flexibility means you can mix and match according to the season, occasion, or whatever you have on hand.

Storage, Freezing & Reheating Instructions

While this Peach tomato corn salad is best served fresh, there are a few tricks you can use to store leftovers and enjoy them later without sacrificing flavor or texture.

Storing Leftovers

If you have extra salad, you can store it in an airtight container in the refrigerator for up to 2 days. However, the salad may become a bit more watery as the tomatoes and peaches release moisture over time. To help minimize this, avoid over-dressing the salad before storing. You can keep the vinaigrette separate and toss it in just before serving again.

If you’ve made the salad ahead of time, store the components separately for best results. Keep the cut tomatoes, diced peaches, and corn kernels in one container, the feta in another, and the vinaigrette in a small jar or bottle. This method keeps everything fresher and prevents sogginess.

Can You Freeze It?

Freezing this salad is not recommended. The high water content in the tomatoes and peaches makes them turn mushy and lose their appealing texture once thawed. Corn also loses its crisp bite after freezing and reheating.

However, you can freeze extra corn kernels if you’re prepping for future salads. Just spread them on a baking sheet in a single layer, freeze until solid, and transfer to a zip-top bag. Thaw and use within 3 months.

Reheating (If Serving With Warm Sides)

While the salad itself should not be reheated, you can gently warm accompanying dishes such as flatbread, roasted vegetables, or grilled proteins in the oven or on the stovetop. Doing so right before serving creates a lovely contrast between the warm side dishes and the cool, crisp salad.

If your leftovers seem too watery after a night in the fridge, don’t worry. Simply drain off some of the excess liquid, toss in a bit more vinaigrette or an extra sprinkle of salt and pepper, and you’re good to go.

Common Mistakes to Avoid in this Peach tomato corn salad

Even the simplest dishes have a few pitfalls. To make sure your Peach, Tomato, and Corn Salad turns out perfect every time, keep an eye out for these common mistakes—and learn how to avoid them.

1. Using Unripe or Overripe Fruit

Peaches that are underripe will be hard and flavorless, while overripe ones can turn mushy and overpower the dish. Aim for peaches that are just soft to the touch with a sweet fragrance. If your peach is underripe, place it in a paper bag with a banana to speed up ripening.

2. Skipping the Salt

A little salt goes a long way in this salad. It enhances the sweetness of the peach and brings out the richness of the tomato. Without it, the salad can taste flat or too sweet. Be sure to add a small pinch before dressing and adjust after tossing.

3. Overdressing the Salad

It can be tempting to pour on a lot of vinaigrette, but this salad really only needs a light coating. Too much dressing can drown the ingredients and make everything soggy. Start with a small amount and add more only if needed.

4. Cutting Ingredients Too Small

This salad relies on bold, generous bites of fruit and vegetables. Cutting everything too finely can make the texture less appealing and lead to a mushier result. Aim for tomato wedges, peach chunks, and intact corn kernels for the best experience.

5. Not Serving Immediately

Once dressed, the salad should be served fairly quickly. The acid in the vinaigrette begins to break down the tomatoes and peaches over time, which can lead to a soggy texture. For the best crunch and flavor, serve within 15 minutes of tossing.

Avoiding these simple missteps ensures that each time you make this salad, it tastes as fresh, vibrant, and delicious as intended.

Pro Tips of this Peach tomato corn salad

When it comes to turning a simple salad into something unforgettable, a few thoughtful details can make all the difference. These tried-and-true pro tips will help you not only make this Peach, Tomato, and Corn Salad perfectly but also elevate it into a standout dish every single time.

1. Use Fresh, Seasonal Ingredients

The biggest tip—hands down—is to make this salad when peaches, tomatoes, and corn are in season. That means late spring through early fall, depending on where you live. When ingredients are in season, they’re more flavorful, juicier, and usually more affordable. Your salad will taste like it came from a high-end restaurant, just because you used fruit and veggies at their peak.

2. Let the Tomatoes Sit with Salt

After slicing the tomatoes, sprinkle them with a little salt and let them sit in a colander for 10–15 minutes. This pulls out excess moisture and concentrates the tomato flavor, which makes a big impact in a raw salad. You’ll also avoid ending up with a watery base.

3. Try Raw Corn for Extra Crunch

While you can cook the corn if you prefer, using raw corn straight off the cob adds a really pleasant crunch and natural sweetness that balances beautifully with the soft peaches and tomatoes. Just be sure your corn is fresh—it should taste sweet and slightly creamy when you nibble it raw.

4. Make Your Own Honey Vinaigrette

A homemade dressing is super easy and often much more flavorful than store-bought. Whisk together 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar or white balsamic vinegar, 1 teaspoon of honey, a pinch of salt, and a dash of Dijon mustard. It’s fresh, slightly sweet, and takes less than a minute to make.

5. Add Herbs at the Last Minute

If you’re planning to garnish the salad with fresh herbs like basil or mint, add them just before serving. This preserves their bright color and aroma. If added too early, herbs can wilt and lose their fresh punch.

6. Use a Big Bowl to Toss Gently

Tossing delicate ingredients like peaches and tomatoes takes a bit of care. Use a large bowl with plenty of room so you can mix everything gently without bruising the fruit. If you’re nervous about smashing anything, use your hands instead of a spoon.

7. Let the Salad Sit for 5 Minutes Before Serving

After you’ve assembled and tossed the salad, let it rest for a few minutes before serving. This gives the flavors a chance to mingle and makes every bite taste more cohesive. But don’t wait too long—you still want the fruit and corn to retain their structure.

8. Serve Chilled or at Room Temperature

This salad is incredibly refreshing when served slightly chilled, especially on hot days. That said, it’s also delicious at room temperature. If you’re making it in advance, pull it out of the fridge 15–20 minutes before serving for the best flavor.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?

Yes and no. While you can prepare most of the ingredients in advance—such as slicing the peaches and tomatoes or removing corn from the cob—it’s best to assemble the salad just before serving. If you need to save time, store each component in a separate airtight container in the fridge, and toss them together with the dressing when you’re ready to eat.

Can I use canned or frozen corn?

Absolutely. If fresh corn isn’t available, frozen corn is a great alternative. Just be sure to thaw it completely and pat it dry before adding it to the salad. Canned corn works too, but drain and rinse it thoroughly to remove any excess salt or syrup, and again, dry it well to prevent the salad from becoming watery.

What’s the best substitute for peaches?

If peaches are out of season or unavailable, try nectarines, plums, or even mangoes. These fruits offer a similar texture and sweetness that complements the rest of the salad beautifully. For a slightly tart twist, use firm apricots.

What other cheeses can I use instead of feta?

If you’re not a fan of feta or just want to change things up, you can try crumbled goat cheese, ricotta salata, or even a bit of sharp white cheddar. Blue cheese adds a bold, tangy contrast if you enjoy stronger flavors.

Is this salad vegan?

Not as written, because it contains feta cheese and honey in the vinaigrette. However, it’s very easy to make it vegan. Simply omit the feta or replace it with a vegan cheese alternative, and use maple syrup or agave instead of honey in the dressing.

Can I add a protein to make it a full meal?

Definitely. Grilled chicken, turkey breast, or even roasted chickpeas are excellent additions. You can also try adding a scoop of quinoa or farro for more substance while keeping things plant-based.

How can I make this salad spicier?

To give the salad a kick, try adding a pinch of red pepper flakes to the vinaigrette or tossing in a few thin slices of fresh chili pepper. You could also drizzle the salad with a little chili-infused olive oil for a spicy finish.

Can I make this salad gluten-free?

It already is! All the ingredients in this recipe are naturally gluten-free. Just be sure to double-check any store-bought vinaigrette or cheese for hidden gluten if you’re not making those from scratch.

How do I prevent the salad from becoming soggy?

The key is to keep the dressing separate until the last minute. You can also salt the tomatoes in advance and let them drain, which prevents extra water from pooling in the salad. Using a slotted spoon to serve can also help leave any excess liquid behind.

What if I don’t like raw tomatoes?

If raw tomatoes aren’t your thing, you can roast them briefly in the oven to bring out their sweetness and mellow their acidity. Just slice, drizzle with olive oil, and bake at 375°F for 10–15 minutes, then let them cool before adding them to the salad.

Conclusion & Call to Action

This Peach, Tomato, and Corn Salad is more than just a quick summer dish—it’s a celebration of everything we love about fresh, seasonal produce. With its bold colors, sweet and savory flavors, and satisfying textures, it’s the kind of salad that doesn’t feel like a side dish—it feels like a full experience. It’s easy enough to throw together on a weeknight, yet elegant enough to serve at a summer dinner party. Plus, with endless ways to customize it, you’ll find yourself coming back to this recipe all season long.

Whether you’re new to cooking or a confident home chef, this recipe welcomes you in. It doesn’t require fancy equipment or special techniques. It just asks for good ingredients, a bit of care, and your own creative touch. Maybe this time you’ll use basil, next time mint. Maybe you’ll toss in grilled shrimp, or try it over quinoa for a grain bowl twist. However you decide to make it, I promise you’ll be delighted with the results.

So here’s your next move: gather those ripe peaches, grab some juicy tomatoes, shave those golden kernels of corn, and bring this beautiful salad to life in your own kitchen. It’s quick, it’s easy, and it’s the kind of dish that makes people smile before they even take a bite.

And when you do make it, I’d love to hear how it went! Share your twist in the comments, snap a photo and post it online, or tag me so I can see your gorgeous summer creation. Happy cooking—and happy eating!

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