Texas Peach & Tomato Salad with Goat Cheese
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.
extra-virgin olive oil
PX vinegar or balsamic vinegar
pitted and very finely chopped oil-cured black olives
heirloom tomatoes, cut into bite-sized pieces
peaches (about 3), cut into bite-sized pieces
Kosher salt and freshly ground black pepper
thinly sliced fresh basil leaves
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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