Hale Groves Tomato, Florida Peach, and Corn Salad

The Hale Groves Team
peach corn salad

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This Tomato, Florida Peach, and Corn Salad exemplifies the notion that variety is the spice of life. Making your own fresh salad as a side dish or as the base for a meal is one of the healthiest habits to get into. But as delicious and nutritious as the traditional green salad is, something new is always welcomed when it comes to our everyday meals. This vibrant salad combines fresh tomatoes, sweet Florida Peaches, and crunchy corn to create a salad that is both light and satisfying.

Tomato, Florida Peach, and Corn Salad can be made in just fifteen minutes, serves four, and is also unique for a salad because any leftovers can be kept for the next day or two. Gather the fresh ingredients and make this salad for your next lunch, dinner side, or picnic.


4 to 6 Roma Tomatoes, cut into 1-inch chunks

2 Fresh Florida Peaches, pitted and cut into 1-inch chunks

1 Cup fresh Corn Kernels (from 2 small ears or 1 large ear)

1/4 tsp Kosher Salt

1/4 Cup Italian Dressing

1/2 Cup Feta Cheese, crumbled

Fresh Ground Black Pepper


In a salad bowl combine tomatoes, peaches, corn, and dressing. Gently toss to mix ingredients and coat with dressing. Add the salt and toss again. Serve on individual salad plates, or on a large serving platter, top with feta cheese and fresh ground black pepper, and enjoy.


Substitute your favorite vinaigrette or even make your own.

Store leftovers in a plastic container with tight fitting lid for up to 3 days.

Try using crumbled blue cheese or shaved asiago cheese in place of feta.

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