Summery tomato, peach and goat cheese salad with garlic, pistachios and baguette
Experience the vibrant flavors of summer with our Tomato, Peach, and Goat Cheese Salad. This delightful recipe features roasted garlic, crunchy pistachios, and fresh baguette slices, all harmonized with juicy cherry tomatoes, ripe peaches, and creamy goat cheese. Garnished with aromatic basil and a bed of peppery arugula, this salad is a perfect blend of textures and tastes, making it an ideal dish for any warm-weather gathering. Easy to prepare and irresistibly delicious, this salad brings a gourmet touch to your table.
- 29 Apr 2024
- Cook time 37 min
- Prep time 15 min
- 2 Servings
- 14 Ingredients
Introduce yourself to a delightful summer dish, the Summery Tomato, Peach, and Goat Cheese Salad with Garlic, Pistachios, and Baguette. This vibrant and refreshing salad is perfect for a light lunch or as a prelude to a more substantial meal. Combining the sweetness of peaches and cherry tomatoes with the sharpness of garlic, the crunch of pistachios, and the creaminess of goat cheese, all laid on a bed of peppery arugula and served with a crispy baguette, this dish is a flavor explosion in every bite.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel the garlic cloves and place them on a baking sheet.
- Drizzle with 1 tablespoon of olive oil and season with a dash of salt and pepper.
- Roast the garlic in the oven for about 20-25 minutes, or until the cloves are golden and soft. Remove from the oven and set aside.
- Slice the baguette into thin rounds.
- In a large pan, melt 2 tablespoons of butter over medium heat.
- Add the baguette slices and toast them in the pan until they are golden brown on both sides. This should take about 2-3 minutes per side. Remove from the pan and set aside.
- Slice the cherry tomatoes in half.
- Peel and pit the peach, then cut it into thin slices.
- Thinly slice the shallot.
- Roughly chop the large tomato.
- Roughly chop or tear the basil leaves.
- In a large salad bowl or on a serving platter, place the arugula as the base.
- Arrange the cherry tomatoes, peach slices, shallot slices, and chopped tomato on top of the arugula.
- Crumble the goat cheese evenly over the salad.
- Add the roasted garlic cloves.
- Sprinkle the pistachio nuts and basil leaves on top.
- Season the salad with a dash of salt and pepper to taste.
- Drizzle a little extra olive oil over the salad if desired.
- Serve the salad with the toasted baguette slices on the side.
Tips:
- Roasting the garlic: To achieve a mellow and sweet flavor, roast the garlic until it's golden brown. This will add a depth of flavor to the salad.
- Freshness matters: Always use fresh basil leaves and ripe peaches to enhance the natural flavors of the salad.
- Serve immediately: For the best texture and taste, serve the salad immediately after assembling to prevent the arugula from wilting and the baguette from getting soggy.
- Customize the crunch: If pistachios are not available, you can use other nuts like almonds or walnuts for a different crunch.
- Cheese variation: If you’re not a fan of goat cheese, feta or mozzarella make good alternatives.
- Toast the baguette: For added texture, lightly toast the baguette slices before adding them to the salad.
This Summery Tomato, Peach, and Goat Cheese Salad is not just a treat for the taste buds but also a feast for the eyes. The medley of flavors and textures creates a harmonious balance that is both satisfying and refreshing. Pair it with a chilled glass of white wine or a light, sparkling water to complete your sunny day meal experience. Enjoy the burst of summer in every mouthful!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 1370kcal | 55% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 100g | 28% |
| Fiber 22g | 56% |
| Sugar 27g | 26% |
| Fat | |
| Fat 100g | 117% |
| Saturated 22g | 75% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 360ug | 39% |
| Choline 150mg | 27% |
| Vitamin B1 1.67mg | 139% |
| Vitamin B2 0.93mg | 71% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 2.27mg | 134% |
| Vitamin B9 220ug | 54% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 33mg | 37% |
| Vitamin E 4.91mg | 33% |
| Vitamin K 80ug | 66% |
| Minerals | |
| Calcium, Ca 400mg | 31% |
| Copper, Cu 2.48mg | 0% |
| Iron, Fe 11mg | 97% |
| Magnesium, Mg 240mg | 57% |
| Phosphorus, P 1000mg | 80% |
| Potassium, K 2300mg | 68% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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