Tomato & Basil Fruit Salad

Tomatoes are fruits by nature, and this no-cook salad leans all the way into that truth. Ripe peaches and strawberries mingle with cherry tomatoes, basil ribbons, honey, and olive oil for a bright summer dessert.

Serves 4 · 15 min prep

Estimate for one serving

• 165 cal
• 2g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 medium ripe peaches
• 2 cups cherry tomatoes
• 1 cup hulled fresh strawberries
• 1/3 cup packed fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon black pepper
• 2 tablespoons toasted pine nuts

Instructions

1. 1Rinse and dry the peaches, then pit and cut them into bite-sized wedges that will hold their shape in the salad.
2. 2Halve the cherry tomatoes and quarter the strawberries so every piece is roughly the same size for even bites.
3. 3Stack the basil leaves, roll them tightly, and slice into thin ribbons to release their aroma without bruising.
4. 4In a large mixing bowl whisk together the olive oil, honey, and lime juice until the dressing looks glossy and emulsified.
5. 5Add the peaches, tomatoes, and strawberries to the bowl and gently toss with the dressing so every piece is lightly coated.
6. 6Fold in most of the basil ribbons, reserving a small handful for garnish, and season with the flaky salt and a grind of black pepper.
7. 7Let the salad sit at room temperature for 5 minutes so the juices mingle and the tomatoes soften just slightly.
8. 8Transfer to a shallow serving platter, scatter the remaining basil and toasted pine nuts over the top, and serve immediately as a bright, savory-sweet dessert.