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:

Quickview
306k Calories
12g Protein
18g Total Fat
24g Carbs
32% Health Score
Limit These
Calories
306k
15%

Fat
18g
29%

  Saturated Fat
8g
52%

Carbohydrates
24g
8%

  Sugar
19g
21%

Cholesterol
22mg
8%

Sodium
389mg
17%

Get Enough Of These
Protein
12g
24%

Vitamin C
119mg
144%

Vitamin A
4200IU
84%

Vitamin K
36µg
35%

Copper
0.54mg
27%

Vitamin B6
0.48mg
24%

Manganese
0.47mg
24%

Vitamin E
3mg
23%

Fiber
5g
21%

Phosphorus
206mg
21%

Potassium
654mg
19%

Vitamin B2
0.31mg
18%

Folate
63µg
16%

Iron
2mg
13%

Calcium
123mg
12%

Magnesium
48mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.15mg
10%

Vitamin B5
0.81mg
8%

Zinc
1mg
7%

Selenium
2µg
3%

Vitamin B12
0.09µg
2%

Vitamin D
0.2µg
1%

covered percent of daily need
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