Tomato and Peach Salad With Whipped Goat Cheese

By Alexa Weibel

Published July 22, 2019

  • Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Rating
5(2,566)
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

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon sherry vinegar

  • 1 tablespoon whole-grain mustard, preferably Maille brand

  • ½ teaspoon fresh lemon zest, plus 2 teaspoons juice

  • Kosher salt and black pepper

  • ¼ 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 ½-inch wedges

  • 1 packed cup torn purslane, mâche or watercress (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 38 milligrams cholesterol; 267 calories; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 3 grams fiber; 568 milligrams sodium; 8 grams protein; 10 grams sugar

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
2,566 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.

Kelsey

Plated this individually with dressing spooned overtop. I had a couple red and golden beets I’d roasted so I sliced those too, what a nice addition. The plate looked like a work of art, and what a great way to use the bounty of summer!

LPM

This is delicious! Used a mini food processor and the dressing was fantastic. There was some plate-licking going on. Had some pickled red onions in the fridge, which worked out fine.

lex

made this recipe again one summer later, even more delicious than I remember! made with goat cheese the first time, feta the second. both delicious. skipped greens the second time, and served with honey cornbread instead of baguette. oh là là. we have one peach left, so we'll be making this again tomorrow with the remaining heirloom tomato half & leftover cornbread!

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