This peach corn tomato salad with basil, parmesan and a flavorful miso vinaigrette is the ultimate fresh and healthy summer side dish! (gluten-free, vegetarian)

overhead view of corn peach and tomato basil salad in a white bowl with a black spoon in it.

Every year I'm practically dancing in anticipation for the first sweet summer peaches, corn, and juicy tomatoes to appear at the market. At least one of those elements makes it into almost every dinner I put on the table during the summer months. And I hold onto them until the very last days of summer, trying to soak up as much of their sweet goodness until the next summer. When corn, peaches, and tomatoes are at their peak, and my basil plant is healthy and abundant, this is the recipe I turn to time and time again for a healthy, flavorful side dish.

Why You'll Love This Salad

This corn, peach and tomato salad is the epitome of fresh summer flavors. The natural sweetness of the produce is tamed and complimented by fresh basil from the garden, salty parmesan, and a delicious miso mustard vinaigrette that adds a hit of umami. It's a rush of flavors that you won't be able to get enough of, and it's perfect for using up a summer farmer's market haul.

How To Make Corn Tomato Salad with Miso Vinaigrette

side by side images of ingredients needed for miso dijon dressing and the finished dressing in a jar.

Make the vinaigrette by whisking or shaking all of the ingredients together in a jar.
Cut the tomatoes into wedges. If using cherry tomatoes, cut them in half. Slice the peach, dicing into smaller pieces if you prefer.
Place tomatoes and peaches in a large bowl and sprinkle with salt. Let them stand for 10 minutes to release some flavorful juices. (You can make the dressing while they sit if you'd like.)
Shuck the corn and slice kernels off of the cob. Add to the bowl with tomatoes and peaches.
Tear basil leaves into large pieces (usually tearing in half is enough). Add basil and shaved parmesan to the bowl with corn.
Pour in dressing, starting with about half, and gently stir to combine. Add more dressing to taste, then serve!

corn peach and tomato basil salad with parmesan in a white bowl with a black spoon beside it.

Recipe Notes and Tips

As with all simple, seasonal recipes, it's all about the quality of your ingredients, which is why this recipe is so perfect for summer. Make sure you have perfectly ripe tomatoes, fragrant peaches, fresh corn, and a good quality parmesan cheese to make this salad taste the best.
Salting the tomatoes and peaches helps to draw some of the water out, making them extra juicy, so don't skip it!
I don't recommend making this salad in advance. You want everything juicy but not soggy. The dressing CAN be made up to 5 days in advance, so the rest is quick and easy.

For more delicious summer sides, try one of these Healthy Summer Side Dishes!

closeup overhead view of corn peach and tomato basil salad with shaved parmesan in a white bowl.

If you make this recipe, please be sure to leave a star rating in the comments below!

Peach Corn Tomato Salad with Miso Vinaigrette

overhead view of corn peach and tomato salad in a white bowl with a black spoon beside it.

Print Recipe

This peach corn tomato salad with basil, parmesan and a flavorful miso vinaigrette is the ultimate fresh and healthy summer side dish! (gluten-free, vegetarian)

Author: Kaleigh
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4-6 servings 1x
Category: salad
Method: no cook
Cuisine: American

Ingredients

Scale

For the Miso Vinaigrette:

1 tablespoon white miso
1 tablespoon dijon mustard
1.5 teaspoon tablespoon low sodium soy sauce (use tamari for gluten-free)
3 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
1 medium shallot, minced (about 3 tablespoon)
1 tablespoon fresh parsley, finely chopped
¼ teaspoon freshly cracked black pepper

For the Salad:

2 large ripe tomatoes (or 1 large tomato and 1 cup cherry tomatoes)
1 large peach
¼ teaspoon sea salt
2 ears corn
10-15 basil leaves
⅓ cup good quality parmesan, freshly shaved

Instructions

To make the dressing, place all dressing ingredients in a jar. Whisk or shake to combine. Set aside.
Cut tomato into wedges. If using cherry tomatoes, cut them in half. Cut peach in half and remove the pit. Cut each half into slices. You can leave them in slices, or cut the slices into smaller bites.
Place tomatoes and peaches in a large bowl and sprinkle with salt. Let stand for 10 minutes. (You can make the dressing while they sit if you'd like.)
Shuck corn and slice kernels off of the cob. Add to the bowl with tomatoes and peaches.
Tear basil leaves into large pieces. Add basil and shaved parmesan to the bowl with corn.
Pour in dressing, starting with about half, and gently stir to combine. Add more dressing to taste.
Serve immediately.

Notes

Salting the tomatoes and peaches helps to draw some of the water out, making them extra juicy, so don't skip it!
Use good quality parmesan and shave it yourself for the best flavor. I like to use a cheese plane like this one.
The dressing can be made in advance and stored in the refrigerator for up to 5 days.
Recipe adapted from a recipe in the June 2017 issue of Cooking Light.

Keywords: corn and peach salad, peach corn tomato salad, fresh corn salad with peaches and tomatoes

This post was originally published August 2018 and has been updated.