Summary: 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, or 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.
Notes: Take the goat cheese out of the fridge about a half-hour before you make this salad.
Serve this at room temperature.
*This recipe was chosen as a Community Pick on Food52.
Yield: Serves 2-4
- 3 ripe tomatoes (heirloom or regular; I used heirloom)
- 1 ripe peach, peeled and sliced
- as much fresh goat cheese as you'd like
- a 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
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.
In a small bowl, whisk together the oil and vinegar and season well with salt and pepper. Drizzle all over the salad and enjoy!