July 18, 2018 5

Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce

Vegan, creamy basil sauce for a tomato peach corn salad.
Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Vegan, creamy basil sauce.

Heirloom tomatoes.

Tree-ripened peaches.

Midwest sweet corn.

Some pink salt.

Some acid.

Fresh, whole basil leaves.

And you have summer on a plate.

Every mid-July I fall deeply in love with these flavors. I tend to make the same iteration of this salad on a daily basis. Sometimes I add cheese. Sometimes I don’t. But either way the combination of ripe heirloom tomatoes, stone fruit, corn and basil stuns. Here are a few of my favorite summer salad recipes from the archives.

Herby Summer Kale Salad with Stone Fruit

Summer Butter Lettuce Salad with Peaches + Corn

Basil Whipped Ricotta with Tomato Salad

Detox Summer Slaw with Peaches + Parsley

How is your summer going? Mine is busy. And hot. So hot. There isn’t a seemingly hotter or more humid place on planet Earth than, Missouri. No body of water. No breeze. Just really muggy air. So, we’re all just hanging in there. A few quick things about my dinner series before I go!

My next Of All The Places I Call Home dinner on July 26 has two tickets left for the 5:30 seating. You can get more information and purchase tickets here.

Tickets for August’s Of All The Places I Call Home dinner will be released in the next few days. Tickets tend to sell out fast, and I’d love to see you there. To get first dibs on tickets, please add your name to my email list here. These folks get alerted twenty-four hours before the general public.

Follow along over at @OfAllThePlacesICallHome on Instagram for more news and to keep up to speed on the dinner series.

And lastly, thank you ALIVE Magazine for the love with this piece on the series.

Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Heirloom Tomato Peach Corn Salad with a Creamy Basil Sauce | A summer salad with heirloom tomatoes, peaches and corn smothered in a vegan, super easy creamy basil sauce. A summer tomato peach basil salad for everyone.

Heirloom Tomato Peach Corn Salad

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 mins
Serves 4

A bright summer salad that can be prepared ahead of time. Simply mix together and refrigerate until you're ready to eat. Do not dress with the Creamy Basil Sauce until you're ready to serve.

Ingredients

  • 2 large heirloom tomatoes
  • 1 cup peaches, thinly sliced {see notes}
  • 1 cup raw corn kernels
  • 1 tablespoon olive oil
  • pink Himalayan salt, to taste
  • black pepper, to taste
  • Creamy Basil Sauce {see below}
  • basil leaves, to garnish

Directions

Slice the tomatoes into wedges. 

In a medium bowl combine the tomato wedges, peach slices, corn, olive oil and a pinch of salt and pepper. Toss lightly. 

Spread a few tablespoons of Creamy Basil Sauce onto a large plate of 4 individual plates. Then top the sauce with the salad. Add fresh basil leaves for garnish, and serve. 

Recipe Notes

If you don't prefer peaches, any stone fruit {nectarines, plums, etc.} will work. 

Creamy Basil Sauce

Prep Time 1 min
Cook Time 4 mins
Total Time 5 mins
Serves 1 cup

Soaking the cashews is not necessary for this recipe. This vegan creamy basil sauce can be used on top of anything. Pasta, grain bowls, roasted vegetables, this salad and beyond. Store extra in an airtight container in the refrigerator for up to 5 days.

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened almond milk
  • 1/2 cup basil leaves
  • 1 small garlic clove
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 teaspoon black pepper

Directions

Combine all of the ingredients in a blender, and process until completely smooth.

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5 Responses to "Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce"

  1. Reply

    Cay

    July 18, 2018 at 7:45 PM

    Hopelessly in love with your blog! Your photo composition is outstanding. Thank you for sharing your journey with us.

  2. Reply

    Cindy

    July 18, 2018 at 9:17 PM

    I need to make this right now. Gorgeous photos. I am intrigued by the vegan creamy basil sauce. I am soaking some cashews right now to make a vegan tzatziki. It’s my first time using cashews like this. Some recipes call for soaking overnight, but yours can be used right away. Do you know the reason for soaking?

    • Reply

      Sherrie

      July 18, 2018 at 10:02 PM

      Hi Cindy – soaking cashews give the nut more volume and pliability. It also makes it a little easier to blend and digest. But, I rarely find it necessary.

  3. Reply

    Ruby

    July 19, 2018 at 3:09 AM

    This is absolutely stunning! All of my favorite things about summer on a plate. As soon as I get a hold of some heirloom tomatoes I am definitely making this :)

  4. Reply

    Amanda Paa

    July 23, 2018 at 3:56 PM

    Just picked up my first taste of Minnesota sweet corn yesterday at the market and promptly used it in a salad, raw, because you taught me to. And it was delicious. Now, I must make this one!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.