Photo of Peach, basil, and tomato salad with balsamic vinaigrette by WW

Peach, basil, and tomato salad with balsamic vinaigrette

4 - 5
PersonalPoints™ per serving
Total Time
20 min
15 min
0 min
Sweet ripe peaches, juicy tomatoes, and gently salty ricotta salata combine beautifully in this colorful salad. Let the tomatoes soak up that delicious homemade dressing, then pour over some peppery arugula. Top with the aforementioned fruit and cheese, plus lots of fresh basil for a pretty presentation. Toss it all together, and your salad is ready to go; it takes just 20 minutes to make. This recipe is also extremely versatile, so you can experiment or use whatever you have that's on hand. Feta or goat cheese can be substituted for the ricotta salata. Or you could also add chicken for a heartier meal.


Olive oil

2 Tbsp, extra virgin

Balsamic vinegar

1½ Tbsp

Uncooked shallot(s)

2 tsp, minced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Fresh tomato(es)

1 large, beefsteak, ripe but firm, cut into wedges


6 cup(s), baby variety


2 large, ripe but firm, sliced

Ricotta salata cheese

¼ cup(s), crumbled


¼ cup(s), leaves, torn


  1. In a medium bowl, combine oil, vinegar, shallots, salt and pepper; add tomato and toss to combine. Let stand 5 minutes for flavors to blend.
  2. Place arugula in a serving bowl; spoon tomatoes and dressing over top. Top with peaches, cheese and basil; toss gently to coat. Yields about 2 cups per serving.