Tomato And Peach Salad With Goat Cheese Recipe

Tomato And Peach Salad With Goat Cheese Recipe Photo: Paul Brissman
Nils Noren•

Nils Noren is the Vice President, Restaurant Operations for the Marcus Samuelsson Group (full disclosure: Samuelsson is a co-founder of Food Republic). This fall, Noren will release a cookbook in Swedish, 10 Techniques, 100 Recipes. Here, he gives us a sneak peek (albeit in English). Follow him on Twitter at @nilsnoren.

This is a great summer salad when both tomatoes and peaches are in season. It has a nice balance between sweetness and acidity of the tomato and peach and the saltiness of the goat cheese. And it also gets the added layer of flavor from the spices in the marinade for the peaches. Use peaches that are not overripe; you want a little crunch and some acidity left in the peach for contrast. It is very important to serve this salad closer to room temperature to get the full flavor; tomatoes especially have a lot less flavor when cold.

See also: Nils Noren's Scandinavian Semi-Holiday

Tomato And Peach Salad With Goat Cheese Recipe
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Prep Time
30
minutes
Cook Time
10
minutes
Servings
0
servings
Ingredients
  • 4 medium-sized tomatoes
  • 2 peaches
  • 7 ounces goat cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped parsley
  • salt
  • black pepper
  • 1/2 cup rice vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 clove garlic
  • 1 teaspoon salt
Directions
  1. Cut the peaches in half and take out the pit. Cut each peach half in quarters lengthwise and then cut them in half. Place the peaches in a bowl. 
  2. Combine all the ingredients for the marinade in a pot and bring to a boil. Strain over the peaches. Let the peaches marinate for a couple of hours. Then remove the peaches and set aside. Reduce the marinade by half and set aside for the vinaigrette.
  3. Cut the tomatoes in half and cut away the stem part by cutting a small incision on each side. Then cut the tomato the same way you cut the peach.
  4. In a small bowl whisk together the olive oil and one tablespoon of the reduced marinade.
  5. In a separate bowl add the tomatoes, peaches and parsley, season with salt and pepper. Add in the vinaigrette and mix well but carefully, so as not to break the tomatoes. At the end, carefully fold in the goat cheese without mixing much.
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