Serves a Crowd

Tomato, Peach, Chèvre, and Herb Salad with Apple Vinaigrette

July 21, 2016
3 Ratings
Photo by Julia Gartland. Food Stylist: Lauren LaPenna. Prop Stylist: Brooke Deonarine.
Author Notes

This glorious salad is summer on a plate. The tomatoes and peaches pair beautifully and are elevated by the herbs, shallots, cheese and vinaigrette.

Use the best tomatoes you can find, and do not refrigerate them before using. Please—you will kill all their flavor and mar their texture. Use a young chèvre if you can, but really, any good goat cheese will do. If you're growing herbs in your garden, use those. They will taste more delicious than anything you buy. And use a ripe peach but not one that is remotely mushy.

*Take the goat cheese out of the fridge about a half hour before you make this salad.
Serve this at room temperature. —em-i-lis

Test Kitchen Notes

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YES! I absolutely love the combination of peaches and tomatoes. I used gorgeous heirlooms and they really shined in this dish. It came together super-fast, was stunning, and was better than any Caprese. I would make this time and again in the height of tomato season. I would have liked to have had a bit more instruction on the cutting the tomatoes and herbs—the best way to cut the tomatoes to make the salad easiest to eat and still pretty. I cut them into eighths so they were still thin but not just slices.

I did not get the Apple Basalmic Vinegar (though I am sure it is delicious), but I used Champagne Vinegar instead, and it was really nice. I don't think you need to go to Williams-Sonoma to get the special vinegar to make this salad shine. It does just fine on its own! —figgypudding

  • Prep time 5 minutes
  • Serves 2 to 4
  • 3 ripe tomatoes (heirloom or regular)
  • 1 ripe peach, peeled, pitted and sliced
  • as much fresh goat cheese as you like
  • small handful fresh thyme, basil and chives; washed and chives chopped
  • 1 tablespoon peeled and diced shallots
  • equal parts extra virgin olive oil and Granny Smith Apple Balsamic Vinegar (from Williams-Sonoma); use white Balsamic and/or champagne vinegar if you can't/don't want to get the apple vinegar
  • salt and freshly ground pepper
In This Recipe
  1. Slice the tomatoes and lay them on a platter. Slide the peach slivers in and around the tomatoes and then sprinkle the goat cheese, herbs and shallots all over the top.
  2. In a small bowl, whisk together the oil and vinegar and season well with salt and pepper. Drizzle all over the salad and enjoy!

See what other Food52ers are saying.

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