Tomato And Peach Salad With Goat Cheese
Tomato And Peach Salad With Goat Cheese could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $3.38 per serving, you get a side dish that serves 4. One serving contains 307 calories, 12g of protein, and 19g of fat. 192 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 40 minutes. A mixture of fennel seeds, coriander seeds, tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Food Republic. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. Peach-and-Cherry Salad With Goat Cheese, Peach, Arugula & Goat Cheese Salad, and Summer Strawberry-Peach Salad with Goat Cheese are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
black pepper
1 tablespoon coriander seeds, lightly crushed
2 tablespoons extra virgin olive oil
1 tablespoon fennel seeds
1 clove garlic, cut in half (optional)
7 ounces goat cheese, broken up into roughly 1/2-inch pieces
1 tablespoon chopped parsley
2 peaches
1/2 cup rice vinegar
salt
2 tablespoons sugar
4 medium tomatoes
1/3 cup water
Equipment:
bowl
pot
whisk
Cooking instruction summary:
Directions: 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. 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.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.In a small bowl whisk together the olive oil and one tablespoon of the reduced marinade.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.Check out these salads on Food Republic:Watermelon And Manchego Stack With Arugula PestoGrilled Avocado With Quinoa Salad RecipeHeirloom Caprese Salad With Burrata Recipe
Step by step:
1. Cut the peaches in half and take out the pit.
2. Cut each peach half in quarters lengthwise and then cut them in half.
3. Place the peaches in a bowl.
4. Combine all the ingredients for the marinade in a pot and bring to a boil. Strain over the peaches.
5. 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.
6. 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.In a small bowl whisk together the olive oil and one tablespoon of the reduced marinade.In a separate bowl add the tomatoes, peaches and parsley, season with salt and pepper.
7. 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.Check out these salads on Food Republic:Watermelon And Manchego Stack With Arugula Pesto
8. Grilled Avocado With Quinoa Salad Recipe
9. Heirloom Caprese Salad With Burrata Recipe
Nutrition Information:
covered percent of daily need
