Peach and Tomato Salad with Whipped Feta

Peach and Tomato Salad With Whipped Feta

Why it's on our list

We are huge fans of The Peach Truck peaches, and every summer we look forward to putting our 25-pound box to good use — and this peach and tomato salad might be our favorite way to do it. There's something about pairing juicy, ripe peaches with equally ripe summer tomatoes that just screams summer, especially when local tomato stands and peach season overlap for those few unbeatable weeks.

This salad is proof that simple ingredients, treated well, don't need much dressing up. The quick-pickled onions add a sharp bite, the whipped feta brings a creamy, tangy base that ties everything together, and a scattering of fresh basil on top makes the whole dish taste like it was picked straight from the garden. It's light enough for a hot Texas evening but still feels like a dish worth showing off — proof that peach season really is the best season.

Ingredients:

• 1/4 small red onion, thinly sliced

• 2 1/2 TLBS extra-virgin olive oil

• 1 TLBS Sherry or Champagne Vinegar

• 1 TLBS whole-grain Dijon mustard

• 1/2 teaspoon lemon zest, plus two tsp juice

• 1 1/2 tsp honey

• kosher salt and black pepper

• 4 oz feta cheese or goat cheese

• 6 - 8 TLBS of heavy cream or more depending on softness of cheese. You want the consistency to be creamy but not liquidy. Start with 6 and add more as needed.

• 2 large heirloom or beefsteak tomatoes, cored and cut into 1" wedges

• 2 medium peaches, halved, pitted and cut into 1/2" wedges

• Handful of torn basil for topping

Directions

1. In a large bowl, whisk olive oil, vinegar, mustard, honey and lemon juice. Season generously with salt and fresh pepper. Stir in red onion and set aside to pickle.

   
   

2. Crumble feta or goat cheese into a food processor and whip until creamy, scraping down the sides with a spatula for about 1 to 2 minutes. Slowly add heavy cream and lemon zest and whip until fluffy, about another minute. Season with salt and pepper to taste.

   
   

3. Spread cheese mixture evenly across a serving platter using a spatula or back of a spoon.

   
   

4. Add peach and tomato wedges to the bowl with onion and dressing and toss to coat. Season with salt and pepper to taste.

5. Pour mixture on top of the feta or goat cheese and sprinkle with torn basil leaves.

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Serve it up!