Texas Peach & Tomato Salad with Goat Cheese
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Reprinted from "Catalan Food: Culture & Flavors from the Mediterranean."
Copyright ©2018 by Daniel Olivella and Caroline Wright.
Photographs copyright ©2018 by Johnny Autry.
Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 3 T. extra-virgin olive oil
- 1 T. PX vinegar or balsamic vinegar
- 1 T. pitted and very finely chopped oil-cured black olives
- 2 lbs. heirloom tomatoes, cut into bite-sized pieces
- 1 lb. peaches (about 3), cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- 1 T. thinly sliced fresh basil leaves
- 3 oz. cold soft goat cheese
Texas Peach & Tomato Salad with Goat Cheese Directions
- In a large bowl, whisk together the oil, vinegar, and olives. Add the tomatoes and peaches, season with salt and pepper, and toss gently to coat.
- Divide the mixture among plates. Scatter over the basil and finely crumble the goat cheese on top. Spoon over any remaining vinaigrette from the bowl and serve.
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