Cherry Tomato Salad with Peach Chutney Dressing
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5 from 5 votes

Cherry Tomato Salad with Peach Chutney Dressing

All the Aromatic Spices in This Easy Homemade Peach Chutney Will Transform This Simple Cherry Tomato Salad into A Centrepiece of Colour and Flavour!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: International
Keyword: Light Sides, Summer Salad
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Food Group: Fruit, Herbs, Spices, Vegetables
Servings: 4
Calories: 109kcal
Author: Amy Chung



  • 200 g roma tomatoes
  • 200 g sun gold tomatoes
  • 200 g kumato tomatoes
  • 200 g vine ripened truss tomatoes
  • 1 yellow capsicum
  • 1/4 cup chopped basil


  • 2 peaches (large), diced
  • 1 clove garlic, chopped
  • 1 star anise
  • ½ brown onion, diced
  • 2 cm ginger, chopped
  • 8 tbsp apple cider vinegar, divided (4 tbsp for cooking peaches + 4 tbsp for dressing)
  • 4 tbsp olive oil, divided (2 tbsp for cooking + 2 tbsp for dressing)
  • 2 tsp sugar
  • tsp cinnamon
  • tsp cumin seeds
  • tsp fennel seeds
  • tsp nutmeg
  • freshly ground black pepper, to taste



  • Cut all tomatoes into small pieces. Mix it up with wedges and halves. Do not slice.
  • Dice yellow capsicum.
  • Chop or hand tear basil.


  • Peal peaches, dice and discard the stone.
  • In a frying pan, dry fry the cumin and fennel seeds for 1-2 minutes on medium heat. Set aside.
  • Add 2 tbsp olive oil into the fry pan. Add garlic, ginger, and onion. Fry until softened.
  • Add diced peaches, apple cider vinegar, sugar, star anise, nutmeg, cinnamon and toasted cumin and fennel seeds. Stir continuously until all liquid has been absorbed and peaches have softened.
  • Set aside to cool.
  • Once cooled, in a small mixing bowl, add 2 tbsp olive oil and 4 tbsp of apple cider vinegar to the chutney. Stir until well combined.


  • In a medium size mixing bowl, add the chopped tomatoes, yellow capsicum, basil.
  • Gently fold the peach chutney dressing through the salad.
  • Place the dressed salad onto a serving platter and season with freshly ground pepper.


  • You can use any type of tomatoes as you wish. Just be sure to get a variety of colours and sizes to create that “wow” factor.
  • Any coloured capsicum is fine to use. I love the yellow capsicum for the colour albeit it is the most expensive of the 3 colours.
  • For the peach chutney, try and get a hold of ripe peaches as they are much easier to peel. If you're not able to, place them in a pot of boiling water for 5-10 minutes. The skin will peel off easier.
  • Once the chutney is made and if the peaches are too chunky for your liking, you can use a masher to mash the peaches.


Calories: 109kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 732mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1665IU | Vitamin C: 86.1mg | Calcium: 38mg | Iron: 1.3mg
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