Tomato, Peach and Red Onion Salsa Recipe

Name: Tomato, Peach and Red Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in 1/4-inch dice; 2 or 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup); 1/2 cup finely diced red onion; 2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket); 1/2 jalapeno pepper, minced; 4 teaspoons balsamic vinegar; 1/4 cup plus 1/3 cup extra-virgin olive oil; Fine sea salt to taste; Freshly ground black pepper to taste; 1 1/2 teaspoons minced garlic; 1 long baguette; 2 cups sunflower sprouts; Coarse kosher salt to taste

Servings: persons

4 ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in 1/4-inch dice
2 or 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
1/2 cup finely diced red onion
2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)
1/2 jalapeno pepper, minced
4 teaspoons balsamic vinegar
1/4 cup plus 1/3 cup extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 1/2 teaspoons minced garlic
1 long baguette
2 cups sunflower sprouts
Coarse kosher salt to taste

1
In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil.
2
Add fine sea salt and pepper to taste.
3
Let stand at room temperature while preparing the bread.
4
Mix the remaining 1/3 cup olive oil with the garlic in a small bowl.
5
Cut the bread into 16 to 24 1/2-inch slices.
6
Brush one side of each slice with the garlic oil.
7
(If a heat source is available, grill or toast the slices until golden brown on both sides.)
8
Place the bread slices on a serving platter.
9
Top each slice with sunflower sprouts, then with a generous spoonful of the salsa.
10
Sprinkle each with a pinch of kosher salt.
11
Serve immediately as an appetizer.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in 1/4-inch dice, 2 or 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup), 1/2 cup finely diced red onion, 2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket), and more.

Yes, Tomato, Peach and Red Onion Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato, Peach and Red Onion Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions