Tomato Basil Fruit Salad

When ripe tomatoes slip into the fruit bowl, salad and dessert happily blur together. This no-cook mix pairs peaches and strawberries with cherry tomatoes, torn basil, and a bright honey-lime finish.

Serves 4 · 15 min prep

Estimate for one serving

• 195 cal
• 4g protein
• 32g carbs
• 8g fat
• 5g fiber

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Ingredients

• 3 medium ripe peaches
• 2 cups hulled ripe strawberries
• 1 1/2 cups cherry tomatoes
• 1/3 cup packed fresh basil leaves
• 3 tbsp honey
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper
• 1/3 cup optional crumbled soft goat cheese
• 2 tbsp toasted pine nuts

Instructions

1. 1Rinse and pat dry all the fruit and tomatoes so no excess water dilutes the dressing.
2. 2Pit and slice the peaches into thin wedges; halve the strawberries and leave cherry tomatoes whole or halved if large.
3. 3Place peaches, strawberries, and tomatoes in a wide shallow serving bowl so colors stay vivid.
4. 4In a small jar or bowl whisk together the honey, lime juice, lime zest, and olive oil until the honey fully dissolves into a glossy dressing.
5. 5Tear the basil leaves by hand into the fruit mixture to release aroma without bruising into dark bits.
6. 6Drizzle the honey-lime dressing over the salad and toss very gently with a large spoon so the fruit stays intact.
7. 7Season lightly with flaky salt and a grind of black pepper—the savory notes make the sweetness pop.
8. 8If using, scatter crumbled goat cheese and toasted pine nuts over the top just before serving for creamy-crunchy contrast.
9. 9Chill 10 minutes uncovered or serve immediately at cool room temperature so the basil stays bright and the tomatoes keep their snap.
10. 10Taste and add an extra squeeze of lime if the peaches are especially sweet.