Spanish Salad with Tomatoes, Peaches and Goat Cheese Recipe
In Spain during summer, sweet fruit often ends up in salads together with tomatoes and cheese – it’s a simple way to make a quick no-cook lunch. The combination of juicy peaches, ripe tomatoes and creamy goat cheese is a bit like Italian caprese, but more fruity and refreshing. This kind of salad is perfect for a hot afternoon when you don’t feel like turning on the oven.
This salad captures the Spanish habit of combining sweet seasonal fruit with savory ingredients for a quick, no-cook meal. Juicy peaches, ripe tomatoes and creamy goat cheese create a balance of sweetness, acidity and richness that feels both satisfying and very light.
Chef's tips
Choose tomatoes and peaches that are fully ripe but still firm enough to slice neatly. If your balsamic vinegar is very sharp, add an extra pinch of honey to balance the dressing. Toasting the walnuts briefly in a dry pan will deepen their flavor and add extra crunch.
How to serve
Serve as a light main course on hot days, or as a colorful starter for a summer dinner. Pair with grilled fish or simple roast chicken, and offer extra bread to soak up the juices and dressing from the plate.
Ingredients
- tomatoes large, ripe, preferably beefsteak or oxheart - 3 piece
- peaches ripe but firm - 2 piece
- goat cheese soft, in a log - 80 g
- arugula - 40 g
- walnuts lightly crushed - 25 g
- olive oil preferably extra virgin - 3 tablespoons
- balsamic vinegar - 1 tablespoon
- honey - 1 teaspoon
- sea salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the tomatoes and cut them into thick slices or larger pieces so they keep their shape and don’t fall apart.
- Wash the peaches, cut them in half, remove the pits and cut into wedges. If the skin is very tough, you can blanch them in boiling water and peel, but it’s not necessary.
- Cut the goat cheese into slices or crumble it into smaller pieces with your fingers.
- In a small bowl, mix the olive oil, balsamic vinegar, honey, a pinch of salt and pepper. Whisk with a fork for 20–30 seconds until the dressing is uniform and slightly thicker.
- Spread the arugula on a large plate or platter. Arrange the tomato and peach pieces on top, alternating them.
- Sprinkle everything with goat cheese and crushed walnuts.
- Just before serving, drizzle the salad with the prepared dressing. Gently move a few pieces with a fork so the dressing runs down to the bottom of the plate as well. Serve immediately.
Storage
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce maksymalnie do następnego dnia, ale owoce mogą puścić sok, a rukola lekko zwiędnie.
