Peach & Tomato Salad

Peach & Tomato Salsa | Print

Peach & Tomato Salad

This summer peach & tomato salad / salsa recipe is perfect on it’s own, with chips, over salad, or on chicken, fish or black beans.  Fresh, flavorful, and colorful.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: International


  • 1 large peach, diced
  • 1 corn on the cob, kernels sliced off
  • 1 roma tomato, diced
  • 1/4 cup canned green chilis, drained & diced
  • 1 lime, juiced
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp chives, sliced
  • 1/2 tsp salt


  • Bring a small cast iron pan to medium high heat.  When smokin’ hot, toss in the corn kernels.  Don’t stir it immediately.  Let it sit until it’s seared brown – should just be a minute or two if your pan is hot enough.  Stir and let sit for another minute or two.  Remove from heat and place in a bowl
  • Add remaining ingredients to corn, stir, and add salt to taste.  Happy Eating!  Beckie


  • Can’t find green chilis?  Skip it or use 1/2 cup green peppers diced or 1 Tbsp jalapeno if you like it spicy.
  • Don’t have fresh corn?  Use frozen corn – sometimes they have roasted frozen corn.
  • Don’t have time to sear the corn?  Skip that step and eat it raw.

Things In My Kitchen:

6 1/2 ” cast iron skillet – this is tiny, packs a lot of heat, and is affordable.  It should last a lifetime as well.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Peaches, Corn, Vegan, Vegetarian, Dairy Free, Gluten Free


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Peach & Tomato Salad

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