Tomato and Peach Salad With Whipped Goat Cheese
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
266 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 8 grams protein; 568 milligrams sodium
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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- 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.
Private Notes
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Cooking Notes
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.
Ashley
This is an incredible blend of flavors. I added just a tiny bit of honey on top and it was delicious. 10/10 will make again, maybe even again this week.
Kelly Johnson
Amazing! Made as directed except- I cut the tomatoes and peaches a bit ahead and let them drain some juices (as other comments suggested it got very runny) I also made dressing well ahead to let the onions “cook” a bit in the acidic dressing. I also individually played the salad. Flavors were amazing. Definitely serve with bread - you won’t want any of the whipped cheese go to waste.
Aidan
Lovely with parsley and Thai basil and served as a luncheon entree with a fillet of hot or cold salmon. I love the whipped goat cheese. I make it, sweetened with a drizzle of honey, as a base for fruit for a fruit and cheese course. Planning to try this out with Gorgonzola Friday night.
Suzyz
This is a beautiful and delicious salad. Rather than spreading the goat cheese on the bottom of a plate (which I did do once and thought it was wasteful), I served with a dollop on top of the salad. And to answer everyones question, can you make the goat cheese in advance??? The answer is... YES! I made it, left it out on the counter for about 2 hours - totally fine. I then put it in the fridge - totally fine the next day. Would just leave on counter to soften a bit before reserving. YUM!!
Colleen
I made this for dinner on a hot night and paired with some grilled sausages and toasted bread. It was excellent and relatively easy to bring together on a weeknight. Substituted feta (since we had so much in the fridge) and the cheese still whipped up fine. Didn't have cherry vinegar on hand so used some sherry wine and added a splash more of lemon, but we like our dressings sour anyway.
Erin
If I want to make this friendly to my friends who can eat goat cheese but not cream, what can I substitute to whip the cheese?
Richard Scher
Au contraire, Sundevilpeg! A wonderful, refreshing salad, easy to make and a pleasure to eat. We’ll have it again this week!
Nett
This sounds great! I use coconut milk instead of cream, and I think I just might drizzle a tablespoon of honey over the finished dish.
Leslie
This was absolutely delicious! I grilled the peaches....what a nice alternative to burrata.
Marly
Made this last night... served with chicken thighs and wild rice.. WOW... my boyfriend couldnt get enough of it! :) it was nice and refreshing!! I sprinkled chopped basil.. YUMMY
Gabe
I'm wondering if a quick grill of the peaches might be nice. I'm thinking it couldn't hurt!
Cyssf
I made this for a lunch with sous vide salmon and tarragon sauce. My contractor and his wife, the designer, stayed for lunch after we met for a bath remodel planning session. He looked somewhat skeptically at the tomato/peach combination but as the lunch progressed he kept commenting on how delicious the salad was and kept eating more. Delicious and unusual salad and they left with the recipe in hand. Excellent use of the wonderful tomatoes and peaches in season right now.
KC
Very nice, next time I will use feta for a little more flavor.
Hillary in Cologne, Germany
This is one of the most magnificent summer first courses I have EVER made and eaten. Using juicy fruit and best tomatoes along with the perfectly seasoned (according to the recipe as I had never made it before)whipped cream and spreadable goat´s cheese for the "dresing" made it a particularly wonderful delight. This salad served as a unique first course after deep fried alici sardines and the fruit after fish combination for a birthday dinner for my best friend was stunningly perfect. Thanks NYT
Karen L Davis
Great flavors! I wasn’t feeling the whipped cream thing when it came time to assemble the salad, so I spread the crumbled feta on top of the tomatoes & peaches on a lettuce combo on individual plates, then spooned the oil-based dressing over it. Worked well.
Hillary from Cologne, Germany
Do try the whipped cream with feta or spreadable goat´s cheese. Smear on the plate, place fruit and tomatoes over it with a few greens if you like (I did) and a dollop on the side as the "dressing is sooooo stunning :-)
Jacob M
So good! Love the flavor combo here! I added fresh mint and fresh basil, too. Though I thought that maybe a nut of some kind would be good, toasted pine nuts or toasted almonds maybe? Something to add a little crunch?
carol
The full recipe was too much for my family of two, and the leftovers were mush by the next morning. I would say that this recipe HAS to be served fresh, so plan according ONLY to your number of diners (I’ll be cutting the recipe in half exactly!). I also substituted shallots for the red onion and I do NOT recommend it — they were stringy and gross. That said, the FLAVOR of this dish… SERIOUSLY *sighs and drools*
charlie
Grill the peaches!
Carolina
Amazing flavor combination! Big hit when made for a summer dinner party. Only thing is I think the ratio for cream to goat cheese is off - it turned out way too liquidy and we didn’t have any more goat cheese so we thickened it with plain Greek yogurt. Still turned out delicious though!
mica
Made this with dijon mustard and skipped the cream and it was so yum!
Barbara
Amazing! We’re in the low country and got local peaches and tomatoes. My mistake was dumping the peaches and tomatoes with their juices and dressing onto the whipped goat cheese — too much liquid. Don’t make my mistake. Spoon the salad gently into the whipped goat cheese. I topped with local radish sprouts.
Tracy
Wonderful. I used baby arugula and it was perfect. Definitely use some green or other though, I thought it adds to it tremendously since the peaches and heirlooms are both so sweet, it adds a touch of bitter and brings the whole thing together.
Sam
I took it to a potluck. It was ok. Everybody ignored the goat whip.
Chef Deb
Add fresh figs.
Susan
To accommodate a milk allergy, I used Treeline goat-cheese style cashew cheese, thinned w/a little oat milk and it was delicious. (Start with just a little as not much is needed to thin/whip it up.) I considered using coconut cream for its consistency but didn't want a coconut flavor. I agree serving it this way was beautiful but quickly got watery. I probably would just smear a little of the "cheese" mixture on the bottom but have the majority on the side for each person to put a dollop on top.
Beverlee
Add a drizzle of honey
emily
Use fresh basil as the green
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