Tomato and Peach Salad With Whipped Goat Cheese

Name: Tomato and Peach Salad With Whipped Goat Cheese
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1 tablespoon whole-grain mustard, preferably Maille brand; 1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice; Kosher salt and black pepper; 1/4 small red onion, very thinly sliced; 4 ounces soft goat cheese or feta; 6 tablespoons heavy cream; 2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges; 2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges; 1 packed cup torn purslane, mâche or watercress (optional)

By Alexa Weibel

Total Time: 15 minutes
Rating: 5(1,878)
Comments: Read comments

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

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Preparation

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.
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.
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.

Ratings

5 out of 5

1,878 user ratings

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Comments

Raina5 years ago

@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 Cooking5 years ago

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!

bradley5 years ago

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

Heather3 days ago

I sliced some focaccia horizontally, brushed it with olive oil and toasted it on a grill pan. It made the perfect base for open faced sandwiches of the goat cheese mixture topped with the peach/tomato/onion salad. What a perfect light summer supper.

Lois Ianovale3 days ago

what is purslane

Rose2 weeks ago

Made this for the first time last summer and it was amazing. Can’t wait for preaches to come in—this is such an amazing recipe.

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