Tomato Crudo with Stone Fruit and Orange Vinaigrette
This tomato crudo features juicy heirloom tomatoes, sweet stone fruit, and a flavorful orange vinaigrette. It’s a colorful vegan summer salad that’s absolutely delicious and easy to make too!
I take tomatoes very seriously. One look in my overflowing greenhouse is proof of the obsession. This tomato crudo is the perfect way to let them shine! Thinly sliced tomatoes are layered with sweet stone fruit, spicy shallots, and drizzled with a vibrant orange vinaigrette. A shower of fresh basil brings all the summery flavors together. It’s as elegant as it is delicious!
🍅 What is Tomato Crudo
Crudo (Italian for “raw”) refers to a preparation of thinly sliced and lightly dressed raw ingredients, most commonly seafood. We use heirloom tomatoes and stone fruit (peaches or nectarines) in this vegan recipe.
❤️ Why You’ll Love This Recipe
Folks, this is peak summer flavor on a plate and couldn’t be easier to make! It’s all sorts of sweet, juicy, bright, and refreshing. It comes together in about 15 minutes. Even tomato skeptics will love it!
🍅 Flavorful seasonal ingredients
⏱️ Quick and easy
🌿 Naturally vegan & gluten-free
🥖 Perfect appetizer
🥗 No cooking required
⭐️Beautiful and delicious
🔖 Simple Ingredients
You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.
🍊 Orange Vinaigrette
Orange juice – Use freshly squeezed, not bottled orange juice or orange juice from concentrate.
Orange zest – Zest your orange first, then cut it in half and juice it.
Extra virgin olive oil – Choose the best quality that you can comfortably afford.
Agave – for neutral-flavored sweetness that blends effortlessly.
Peach cider vinegar – to keep with the stone fruit theme. (Or apple cider vinegar if that’s what you have on hand.)
🍅 Tomato Crudo with Stone Fruit
Heirloom tomatoes- Look for ripe but firm tomatoes. A variety of colors looks pretty on the plate.
Stone fruit – peaches and nectarines work perfectly in this recipe. Plums or pluots are a good second choice as the season progresses.
Shallot- Remove all the papery skins first, then slice them ultra thin.
Fresh basil leaves- This soft leafy herb really brings all the summery flavors together. Leave a few leaves whole for garnish.
🍑 How to Make Tomato Crudo with Stone Fruit and Orange Vinaigrette (with photos)
When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.
1. Make the orange vinaigrette- Add all of the vinaigrette ingredients into a small bowl or liquid measuring cup and whisk until smooth and emulsified.
2. Assemble the tomato crudo- On a large serving platter, arrange the sliced tomatoes so they cover the entire bottom. It’s okay if they overlap slightly. Sprinkle lightly with salt. Layer the sliced stone fruit on top of the tomatoes, like you are making a pizza. Scatter sliced shallot over the fruit.
3. Drizzle the top with orange vinaigrette. You want all the produce to be well coated and shiny with the vinaigrette beginning to pool on the bottom of the platter.
4. Finish with a light shower of salt and pepper. Scatter the top with sliced basil and a few whole basil leaves for garnish. Serve at room temperature. Enjoy!
❄️ Storage Instructions
Store leftover orange vinaigrette in an airtight container in the fridge for up to 5 days. The olive oil may solidify some. That’s perfectly normal. Just bring the vinaigrette back up to room temperature and whisk or shake well before using.
Tomato crudo is best enjoyed fresh at room temperature. If needed, store any leftovers in an airtight container for 1 day. The tomatoes and stone fruit will soften and release juices as they sit.
⭐️ Helpful Tips
🍅 Use peak season tomatoes- the better the tomatoes, the better the dish!
🔪 Slice just before serving with a sharp knife - Clean slices will keep the tomatoes and stone fruit looking beautiful and prevent them from becoming crushed.
⏰ Assemble at the last minute- this keeps the tomatoes and fruit from releasing too much juice once salted and preserves their texture.
❓Frequently Asked Questions
What kinds of tomatoes should I use?
The best tomatoes are ripe, in-season varieties with plenty of flavor. Heirloom tomatoes are a predictably delicious choice. Their meaty texture holds up nicely when sliced, and they come in a rainbow of colors. Vine-ripened and Roma tomatoes are a solid second choice.
What is the best way to slice ripe tomatoes?
Use a sharp knife to avoid crushing your tomatoes when slicing. Turn the tomato on its side and slice through the belly rather than from top to bottom. This creates uniform slices with a beautiful cross-section, keeping the seeds and membranes intact.
Do I have to peel the peaches or nectarines?
Nope! Their delicate skins add texture and help the fruit hold its shape when sliced.
🥖 Serving Suggestions
Make avocado crudo by slicing up an avocado and adding it to the tomatoes and stone fruit.
Serve with oily toasted bread such as sourdough, ciabatta, or a baguette.
Dot with vegan burrata or mozzarella and serve as a light dinner.
I love tomato crudo so much it’s on the menu for my next dinner event! I hope you give this tasty little number a try. I think you’ll become a fan too!
🍅 From one tomato lover to another, enjoy!
X,o,
Leave a Comment & Rating
If you like this Tomato Crudo with Stone Fruit and Orange Vinaigrette recipe, be sure to leave a comment down below as well as a 5-star rating ⭐️⭐️⭐️⭐️⭐️. This helps others find my website, and I absolutely love hearing about your creations!
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Tomato Crudo with Stone Fruit and Orange Vinaigrette
This tomato crudo features juicy heirloom tomatoes, sweet stone fruit, and a flavorful orange vinaigrette. It’s a colorful vegan summer salad that’s absolutely delicious and easy to make too!
Ingredients
Instructions
- Make the orange vinaigrette- Add all of the vinaigrette ingredients into a small bowl or liquid measuring cup and whisk until smooth and emulsified.
- Assemble the tomato crudo- On a large serving platter, arrange the sliced tomatoes so they cover the entire bottom. It’s okay if they overlap slightly. Sprinkle lightly with salt. Layer the sliced stone fruit on top of the tomatoes, like you are making a pizza. Scatter sliced shallot over the fruit.
- Drizzle the top with orange vinaigrette. You want all the produce to be well coated and shiny with the vinaigrette beginning to pool on the bottom of the platter.
- Finish with a light shower of salt and pepper. Scatter the top with sliced basil and a few whole basil leaves for garnish. Serve at room temperature. Enjoy!
Notes
❄️ Storage Instructions
Store leftover orange vinaigrette in an airtight container in the fridge for up to 5 days. The olive oil may solidify some. That’s perfectly normal. Just bring the vinaigrette back up to room temperature and whisk or shake well before using.
Tomato crudo is best enjoyed fresh at room temperature. If needed, store any leftovers in an airtight container for 1 day. The tomatoes and stone fruit will soften and release juices as they sit.
⭐️ Helpful Tips
🍅 Use peak season tomatoes- the better the tomatoes, the better the dish!
🔪 Slice just before serving with a sharp knife - Clean slices will keep the tomatoes and stone fruit looking beautiful and prevent them from becoming crushed.
⏰ Assemble at the last minute- this keeps the tomatoes and fruit from releasing too much juice once salted and preserves their texture.
❓Frequently Asked Questions
What kinds of tomatoes should I use?
The best tomatoes are ripe, in-season varieties with plenty of flavor. Heirloom tomatoes are a predictably delicious choice. Their meaty texture holds up nicely when sliced, and they come in a rainbow of colors. Vine-ripened and Roma tomatoes are a solid second choice.
What is the best way to slice ripe tomatoes?
Use a sharp knife to avoid crushing your tomatoes when slicing. Turn the tomato on its side and slice through the belly rather than from top to bottom. This creates uniform slices with a beautiful cross-section, keeping the seeds and membranes intact.
Do I have to peel the peaches or nectarines?
Nope! Their delicate skins add texture and help the fruit hold its shape when sliced.
🥖 Serving Suggestions
- Make avocado crudo by slicing up an avocado and adding it to the tomatoes and stone fruit.
- Serve with oily toasted bread such as sourdough, ciabatta, or a baguette.
- Dot with vegan burrata or mozzarella and serve as a light dinner.
For step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
183Fat (grams)
14 gSat. Fat (grams)
2 gCarbs (grams)
15 gFiber (grams)
2 gNet carbs
13 gSugar (grams)
12 gProtein (grams)
2 gSodium (milligrams)
351 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
