Best Tomato Peach Salad With Feta Recipes

Tomato and Peach Salad with Feta and Red Onion Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 9

1 ⁄4 cup thinly sliced red onion
1 pound peaches, peeled, pitted and sliced 1⁄2 inch thick
1 1⁄2 pounds best-quality tomatoes, such as homegrown heirlooms, of different sizes and colors, large ones diced and small ones halved
1 Tb. red wine vinegar
2 Tbs. extra-virgin olive oil
1 tsp. honey
Salt and freshly ground black pepper
4 ounces crumbled feta cheese
2 Tbs. small basil leaves or torn basil leaves

Steps:

In a large bowl, combine the onion, peaches, and tomatoes. In a medium bowl, whisk together the vinegar, olive oil, honey, and salt and pepper to taste. Drizzle over the fruit mixture, then add the feta and basil and gently toss. Serve immediately. PER SERVING: 248 CALORIES, 21g CARBOHYDRATES, 7g PROTEIN, 17g FAT (6g saturated), 4g FIBER, 25mg CHOLESTEROL, 325mg SODIUM

Peach Salad with Tomatoes, Feta and Basil Vinaigrette image

Provided by Kelsey Nixon

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup good-quality sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot, roughly chopped
Kosher salt and cracked black pepper
1 1/2 pounds heirloom tomatoes, roughly chopped
4 to 5 ripe peaches, sliced into wedges
1/2 cup crumbled feta cheese, for garnish

Steps:

For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

Tomato and Peach Salad With Whipped Goat Cheese image

Provided by Alexa Weibel

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard, preferably Maille brand
1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
1/4 small red onion, very thinly sliced
4 ounces soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
1 packed cup torn purslane, mâche or watercress (optional)

Steps:

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.