Texas Peach & Tomato Salad with Goat Cheese
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
