Tomato and Peach Salad With Whipped Goat Cheese

@sundevilpeg, I believe this section is meant for us to share helpful notes with one another, not slam recipes you haven’t even bothered to try.

Hi Erin! I would totally recommend using a combination of soft tofu (for the cheese) and your preferred (unsweetened) nut milk for the heavy cream! I would beat the tofu until creamy, and add the nut milk one tablespoon at a time (you'll probably want to use less nut milk than the suggested amount of heavy cream, since the tofu-nut milk mixture will already be thinner than the goat cheese and heavy cream), and season generously with salt and pepper. Hope you enjoy!

Phenomenal. We used a mix of plums, pluots and nectarines - so delicious.

This is an incredible blend of flavors. I added just a tiny bit of honey on top and it was delicious. 10/10 will make again, maybe even again this week.

Amazing! Made as directed except- I cut the tomatoes and peaches a bit ahead and let them drain some juices (as other comments suggested it got very runny) I also made dressing well ahead to let the onions “cook” a bit in the acidic dressing. I also individually played the salad. Flavors were amazing. Definitely serve with bread - you won’t want any of the whipped cheese go to waste.

Lovely with parsley and Thai basil and served as a luncheon entree with a fillet of hot or cold salmon. I love the whipped goat cheese. I make it, sweetened with a drizzle of honey, as a base for fruit for a fruit and cheese course. Planning to try this out with Gorgonzola Friday night.

This is a beautiful and delicious salad. Rather than spreading the goat cheese on the bottom of a plate (which I did do once and thought it was wasteful), I served with a dollop on top of the salad. And to answer everyones question, can you make the goat cheese in advance??? The answer is... YES! I made it, left it out on the counter for about 2 hours - totally fine. I then put it in the fridge - totally fine the next day. Would just leave on counter to soften a bit before reserving. YUM!!

I made this for dinner on a hot night and paired with some grilled sausages and toasted bread. It was excellent and relatively easy to bring together on a weeknight. Substituted feta (since we had so much in the fridge) and the cheese still whipped up fine. Didn't have cherry vinegar on hand so used some sherry wine and added a splash more of lemon, but we like our dressings sour anyway.

If I want to make this friendly to my friends who can eat goat cheese but not cream, what can I substitute to whip the cheese?

Au contraire, Sundevilpeg! A wonderful, refreshing salad, easy to make and a pleasure to eat. We’ll have it again this week!

This sounds great! I use coconut milk instead of cream, and I think I just might drizzle a tablespoon of honey over the finished dish.

This was absolutely delicious! I grilled the peaches....what a nice alternative to burrata.

Made this last night... served with chicken thighs and wild rice.. WOW... my boyfriend couldnt get enough of it! :) it was nice and refreshing!! I sprinkled chopped basil.. YUMMY

I made this for a lunch with sous vide salmon and tarragon sauce. My contractor and his wife, the designer, stayed for lunch after we met for a bath remodel planning session. He looked somewhat skeptically at the tomato/peach combination but as the lunch progressed he kept commenting on how delicious the salad was and kept eating more. Delicious and unusual salad and they left with the recipe in hand. Excellent use of the wonderful tomatoes and peaches in season right now.

I'm wondering if a quick grill of the peaches might be nice. I'm thinking it couldn't hurt!