Tomato, Peach & White Bean Salad

Name: Tomato, Peach & White Bean Salad
Yield: 4 main-course salads
Ingredients: 500 g Ripe tomatoes, wedges; 250 g Peach, wedges; 400 g Cooked white beans, drained; 20 g Basil; 100 ml Citrus & Dijon Vinaigrette; 1 g Salt

Ripe summer tomato and peach over white beans, finished with basil.

Tomato, Peach & White Bean Salad prepared as described in the recipe

Ripe summer tomato and peach over white beans, finished with basil.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Ripe tomatoes, wedges500 g
Peach, wedges250 g
Cooked white beans, drained400 g
Basil20 g
Citrus & Dijon Vinaigrette100 ml
Salt1 g

Method

Cut tomatoes and peaches into generous wedges.
Season tomatoes lightly and leave for 5 minutes; drain any excessive watery juice.
Fold beans with half the dressing and place on a platter.
Arrange tomatoes and peaches, add basil and spoon remaining dressing over just before serving.

Chef’s notes

Use ripe but firm peaches; this salad needs no added sugar.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Mustard.

Vegan

Last refined · October 2026