Tomato and Peach Salad with Goat Cheese
- 4 medium-sized tomatoes
- 2 peaches
- 7 ounces goat cheese, broken up into roughly 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped parsley
- salt
- black pepper
- 1/2 cup rice vinegar
- 1/3 cup water
- 2 tablespoons sugar
- 1 tablespoon coriander seeds, lightly crushed
- 1 tablespoon fennel seeds
- 1 clove garlic, cut in half (optional)
- 1 teaspoon salt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic (1 clove)
- Parsley (1 tablespoon)
- Peaches (2)
- Tomatoes, medium-sized (4)
- Condiments
- Rice vinegar (1/2 cup)
- Cooking & Baking
- Black pepper (1)
- Coriander seeds (1 tablespoon)
- Fennel seeds (1 tablespoon)
- Olive oil, extra virgin (2 tablespoons)
- Salt (1)
- Salt (1 teaspoon)
- Sugar (2 tablespoons)
- Drinks
- Water (1/3 cup)
- Dairy
- Goat cheese (7 ounces)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published August 20, 2012 (6 months ago).
44 people saved this recipe.
