📝 About This Recipe
This dish celebrates the peak of the American summer by marrying the umami-rich acidity of heirloom tomatoes with the honeyed sweetness of sun-ripened stone fruits. Elevated with a cloud-like whipped goat cheese and a bright basil-infused oil, this salad showcases the sophisticated simplicity of Contemporary American Fine Dining. It is a vibrant, textural masterpiece that balances creamy, crunchy, and juicy elements in every bite.
🥗 Ingredients
The Produce
- 1.5 pounds Assorted Heirloom Tomatoes (mixture of Brandywine, Cherokee Purple, and Gold Medal for color variety)
- 1 cup Sun Gold Cherry Tomatoes (halved)
- 2 pieces Ripe Yellow Peaches (firm but yielding, sliced into wedges)
- 2 pieces Black Plums (sliced into thin rounds)
Whipped Chèvre Base
- 6 ounces Fresh Goat Cheese (at room temperature)
- 2 tablespoons Heavy Cream
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Sea Salt
Basil Oil and Vinaigrette
- 2 cups Fresh Basil Leaves (blanched and shocked)
- 3/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons White Balsamic Vinegar (aged)
- 1 teaspoon Honey (wildflower or clover)
Garnish and Texture
- 1/4 cup Marcona Almonds (roughly crushed)
- 1 handful Micro-Basil or Small Basil Buds (for garnish)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the basil oil: Blanch the basil leaves in boiling water for 15 seconds, then immediately plunge into an ice bath. Squeeze all moisture out of the leaves using a clean kitchen towel.
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2
Place the dried basil and olive oil in a high-speed blender. Process on high for 2 minutes until the oil is bright green and the friction has slightly warmed the oil.
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3
Strain the oil through a fine-mesh sieve lined with a coffee filter. Allow it to drip naturally without pressing; set aside.
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4
In a medium bowl, combine the room-temperature goat cheese, heavy cream, lemon zest, and sea salt. Whisk vigorously or use a hand mixer until the mixture is light, airy, and spreadable.
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5
Prepare the tomatoes by slicing the large heirlooms into various shapes: some thick rounds, some wedges, and some irregular chunks to create visual interest. Season them lightly with salt and let sit for 5 minutes to draw out juices.
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6
Heat a cast-iron skillet over high heat. Lightly brush the peach wedges with a drop of olive oil and sear them for 30-45 seconds per side until char marks appear but the fruit remains firm.
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7
Whisk together the white balsamic vinegar, honey, and 3 tablespoons of the prepared basil oil to create a broken vinaigrette.
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8
To assemble, smear a generous spoonful of the whipped chèvre onto the base of four chilled plates, creating a 'swoosh' with the back of the spoon.
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9
Artfully arrange the heirloom tomatoes and cherry tomatoes over the cheese, layering them for height.
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10
Intersperse the charred peaches and fresh plum slices among the tomatoes, ensuring a balance of colors.
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11
Drizzle the white balsamic vinaigrette over the tomatoes and fruit, ensuring the juices from the tomatoes mingle with the dressing.
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12
Scatter the crushed Marcona almonds over the dish for a buttery crunch.
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13
Finish with a few drops of the pure basil oil, micro-basil leaves, a sprinkle of Maldon sea salt, and a crack of black pepper.
💡 Chef's Tips
Always serve heirloom tomatoes at room temperature; refrigeration destroys their delicate cellular structure and flavor profile. Use a variety of tomato colors (purple, green, yellow, red) to provide different levels of acidity and sweetness. If your stone fruit is overly ripe, skip the searing process and serve it fresh to maintain its shape. For the smoothest whipped chèvre, ensure the cheese is completely at room temperature before mixing to avoid lumps. Save the leftover basil oil in a dark bottle in the fridge; it stays vibrant for up to one week and is excellent on grilled fish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Sancerre or a dry Rosé from Provence to complement the tomato acidity. Serve alongside warm, grilled sourdough bread rubbed with a garlic clove to soak up the leftover juices and basil oil. This dish works beautifully as a refined starter for a summer dinner party featuring grilled lamb or sea bass. Add a few shavings of Prosciutto di Parma if you desire a salty, savory protein element. For a vegan alternative, substitute the whipped chèvre with a whipped cashew cream seasoned with nutritional yeast and lemon.