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

By em-i-lis
July 21, 2016
6 Comments


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

Food52 Review: 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

Serves: 2 to 4

Ingredients

  • 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

Directions

  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!

More Great Recipes:
Salad|Tomato|Cheese|Fruit|Vegetable|Herb|Serves a Crowd|Summer|Gluten-Free|Vegetarian|Appetizer|Side

Reviews (6) Questions (0)

6 Comments

Amy S. August 24, 2017
I went to Williams Sonoma and they didn't have the vinegar, so I got the Champagne Vinegar. This salad was so refreshing and lovely that it is now in my summer rotation of salads to impress others.
 
Author Comment
em-i-lis August 25, 2017
Sadly, I think W-S has stopped making the granny smith vinegar. But I'm thrilled that the champagne vinegar worked so well for you and that you love this. Thanks so much for letting me know. Happy summer!
 
Cheryl August 4, 2017
What's not to like? I used the champagne vinegar. Forgot to add in the shallots the first time but put in for the second batch. The jury is still out on whether the shallots are needed.
 
Author Comment
em-i-lis August 12, 2017
I'm so glad you enjoyed this, Cheryl!! Thank you! So funny- another friend just wrote me and said "the shallots are essential!" :) To each her own. All best, Emily
 
judy August 20, 2016
This one sounds delish-ous and very refreshing. I'm going to give it a try. Love all the ingredients, and would never have thought of it. A great jumping--off point for "no recipe' type salads and summer no cook sides. Asparagus pieces, other fruits, lemon or lime citrus dressing, or dill...on and on. Endless inspiration thanks em-i-lis. Have a great summer--enjoy the harvest!
 
Author Comment
em-i-lis August 20, 2016
Thanks so much, Judy! It's a summer staple over here. Hope you love it, and yes, it's "ripe" for creative adjustments. :) Happy summer, Emily