Tomato and Peach Salad With Whipped Goat Cheese

By Alexa Weibel

Tomato and Peach Salad With Whipped Goat Cheese
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(2,150)
Comments
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Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 1tablespoon sherry vinegar
  • 1tablespoon whole-grain mustard, preferably Maille brand
  • ½teaspoon fresh lemon zest, plus 2 teaspoons juice
  • Kosher salt and black pepper
  • ¼small red onion, very thinly sliced
  • 4ounces soft goat cheese or feta
  • 6tablespoons heavy cream
  • 2large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
  • 2medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges
  • 1packed cup torn purslane, mâche or watercress (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

266 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 8 grams protein; 568 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.

  2. Step 2

    Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

  3. Step 3

    Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

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Ratings

5 out of 5
2,150 user ratings
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Comments

Raina

@sundevilpeg, I believe this section is meant for us to share helpful notes with one another, not slam recipes you haven’t even bothered to try.

Alexa Weibel, Senior Staff Editor, NYT Cooking

Hi Erin! I would totally recommend using a combination of soft tofu (for the cheese) and your preferred (unsweetened) nut milk for the heavy cream! I would beat the tofu until creamy, and add the nut milk one tablespoon at a time (you'll probably want to use less nut milk than the suggested amount of heavy cream, since the tofu-nut milk mixture will already be thinner than the goat cheese and heavy cream), and season generously with salt and pepper. Hope you enjoy!

bradley

Phenomenal. We used a mix of plums, pluots and nectarines - so delicious.

Eleanor Reznek

Coming to the end of our local peach season and found this wonderful recipe to relish the flavours. Would never have thought peaches and tomatoes would be so complimentary. Made it twice and revisited the farmer's market to make this possible.

Kevin Le Bon

I added some finely chopped ginger which had been sautéed in butter and Loupiac to the chèvre. And cut back a little bit on the cream. It was delicious. This is a great recipe. I like the extra kick of ginger. It seemed to complement the peach, especially.

@VPS24

This was delicious! My parents have a peach tree in their backyard and the harvest this year is something to be grateful for. I found this recipe last minute and we had everything on hand. The only major changes I made was I swapped shallots for the red onions and replaced the greens with fresh basil. Next time, I’ll soak the onion/shallots in cold water to take the edge off - definitely burned a little while eating. I tried mint the second time, but the fresh basil really was incredible so. This felt like a very fresh “California style” dish in the middle of Chicago. Highly recommend to try it. It takes 10 minutes to make it.

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