This Is Our Food Editor's Favorite Way to Use Summer Tomatoes
When you’ve had your fill of tomato sandwiches, make this light and summery salad
Good summer tomatoes need nothing more than squishy white bread and mayonnaise, but even that gets boring after awhile. Which is when my favorite summertime salad comes into constant rotation.
Our Tomato, Peach, and Corn Salad captures all of my favorite summer ingredients—peaches, corn, and tomatoes, of course—in one dish. The recipe comes together in one bowl (two, if you count the tangy-sweet Honey Vinaigrette salad dressing) and requires no cooking at all, just chopping. Simply cut up all of the ingredients, toss them together with the vinaigrette, and sprinkle with crumbled feta cheese. A handful of torn fresh herbs like basil or mint leaves also makes a delicious finishing touch. Served with a glass of crisp white wine, it’s just the kind of refreshingly simple dish that I want to eat on a hot day.
Watch: How to Make Heirloom Tomato Salad with Chicken and Couscous
This colorful salad looks gorgeous when served on a big platter, but also travels well in a container if you’re bringing it to a cookout or potluck. Sprinkle the feta on just before serving, and don’t prepare the salad too far in advance—it tastes best eaten within an hour or so, before the salt makes the tomatoes turn watery.
We’ve only got a few months left to enjoy the best tomatoes of the year. By the end of September, they’ll be gone. Sure, you can find ripe-looking tomatoes at the grocery store year-round. But they don’t compare to those colorful, juicy, ripe specimens available now at farmers’ markets, farm stands, and even in your own backyard. Pick up a few and use them to make this salad while summer produce is at its peak.