Home » Tomato, Peach, Cucumber Salad topped with olive oil, honey, and anchovy

Tomato, Peach, Cucumber Salad topped with olive oil, honey, and anchovy

I know, it’s a mouthful.

This salad is me deciding to hang on to summer just a little bit longer. As August slips away, and summer inevitably fades into fall, I’m still making an effort to squeeze in a little more fresh, bright flavors to my meals.

There’s still plenty of fresh peaches and gorgeous tomatoes around, so I’m not ready to give up on them just yet! Admittedly, there’s a lot going on here: we have peaches, tomatoes, cucumbers, infused oil, basil, ricotta. There’s so much I couldn’t even decide on a title, but trust me, it all makes sense.

But first, let me address the pictures. I had to take these on my phone because my camera just stopped working out of nowhere! I’m obviously devastated and these iPhone photos don’t do the salad justice, but here we are, please bear with me. The recipe is so good, I still had to post it!!

So let’s finally address the salad. I’m using 3 types of tomatoes (cherry, Roma, and heirloom), but you definitely don’t need that many and can use any type available. I like cutting them into different shapes just to add some dynamic to the salad. The peach adds the perfect amount of sweetness and freshness to balance out the the flavorful dressing. By the way, let’s talk about the dressing: it’s sweet, it’s spicy, it’s salty – inspired by the salad queen Alison Roman, so we’re using anchovies! It’s so flavorful, but don’t worry you’ll barely taste any anchovies. A few dollops of ricotta finish it off: it pairs so well with the salty, rich dressing. It sounds like a lot but it’s actually really quick. It’s a celebration of summer, because summer isn’t over yet!!

Tomato, Peach, Cucumber Salad topped with olive oil, honey, and anchovy

  • Servings: 2
  • Difficulty: easy
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  • 1/4 cup olive oil
  • 2 tsp chilli flakes
  • 3 anchovy fillets
  • 1 tbsp honey
  • 3 ripe tomatoes, halved, quartered, or sliced
  • 1/2 cucumber, thinly sliced
  • 1 ripe peach, sliced
  • ricotta, about 3 tbsp
  • fresh basil


  1. Heat the olive oil in a small pot over medium heat. Add the chilli flakes, honey, and anchovies, stirring occasionally until the anchovies are melted, about 2 minutes. Remove from the heat and set aside.
  2. Scatter the tomatoes, peaches, and cucumber on a serving platter. Spoon the dressing over the salad and top with ricotta dollops and fresh basil.

Tips & Tricks: you can keep any leftover infused oil in the refrigerator up to 2 weeks and spoon it over different salads or use it as a dip.

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