Tomato Peach Salad With Tofu Cream Recipes

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COLD TOFU SALAD WITH TOMATOES AND PEACHES

Sweet, savory and refreshing for summer's hottest days, this is the salad to make when tomatoes and peaches are at their prime, on the verge of bursting. Inspired by Italian caprese salad and Japanese hiyayakko, it features juicy, ripe wedges of peaches and tomatoes seasoned with flaky salt, which draws out their juices to mingle with soy-balsamic dressing and creamy silken tofu. Top the salad with a shower of fragrant basil and mint, a nod to the shiso that often accompanies hiyayakko, and a few cranks of black pepper. Be sure to spoon the umami-rich dressing (the best part!) over the tomatoes, peaches and tofu so that it pools at the bottom of the serving platter.

Provided by Hana Asbrink

Categories     dinner, lunch, vegetables

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Cold Tofu Salad With Tomatoes and Peaches image

Steps:

  • Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
  • Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
  • Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
  • Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
  • Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.

12 to 14 ounces silken tofu, chilled
2 to 3 ripe medium peaches
3 to 4 ripe medium tomatoes
Flaky sea salt
1/4 cup packed fresh basil leaves
2 tablespoons fresh mint leaves
Black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon granulated sugar

TOMATO-PEACH SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield Yield:

Number Of Ingredients 0



Tomato-Peach Salad image

Steps:

  • Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
  • See all 50 Simple Salads

TOMATO PEACH SALAD WITH BASIL

This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.

Provided by Food Network Kitchen

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6



Tomato Peach Salad with Basil image

Steps:

  • Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
  • Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 11 grams

2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ripe but firm yellow peaches, cut into wedges
4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
1 tablespoon fresh lemon juice

TOMATO-PEACH SALAD WITH TOFU CREAM

Provided by Ari Kolender

Categories     Salad     Tomato     Kid-Friendly     Dinner     Lunch     Peach     Tofu     Corn     Spring     Summer     Healthy     Bon Appétit     South Carolina     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 13



Tomato-Peach Salad with Tofu Cream image

Steps:

  • Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.
  • Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.
  • Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
  • Do Ahead
  • Tofu cream can be made 1 day ahead. Cover and chill.

8 ounces silken tofu
4 tablespoons Sherry vinegar, divided
4 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
Kosher salt, freshly ground pepper
3 medium heirloom tomatoes, cut into 1" wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into 1/2" wedges
1/2 small red onion, thinly sliced
1/2 cup fresh corn kernels (from 1 medium ear)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chervil, plus sprigs for serving
3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Provided by Alexa Weibel

Categories     salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11



Tomato and Peach Salad With Whipped Goat Cheese image

Steps:

  • In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
  • Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
  • Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard, preferably Maille brand
1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
1/4 small red onion, very thinly sliced
4 ounces soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
1 packed cup torn purslane, mâche or watercress (optional)

PEACH AND TOMATO SALAD

From the *Tomato Cookbook* of the Australian Womens Weekly cookbook series comes this salad full of flavor, texture & color. While the recipe uses fresh peaches & that would clearly be best when in season, IMO it still works well w/canned peaches because it is just plain good either way. It can also be expanded by adding shrimp or chicken. You just really cannot go wrong w/this recipe. *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 30m

Yield 4 Salads, 4 serving(s)

Number Of Ingredients 14



Peach and Tomato Salad image

Steps:

  • FOR DRESSING: Combine dressing ingredients in a jar, shake well & set aside.
  • FOR SALAD: Preheat oven to 400°F.
  • Split pita pockets & lightly brush both sides of ea piece w/olive oil. Place on an oven tray or baking sheet & toast till crisp (about 15 min). Set aside to cool.
  • Cut unpeeled cucumber in half lengthways, scoop out seeds, slice thinly & set aside in a lrg bowl. Cut onion in half & ea half into 6 wedges. Break pieces apart & add to sliced cucumber.
  • Cut a shallow cross in base of ea peach & drop peaches into lrg pan of boiling water. Drain & rinse under cold water. Cut peaches in half, twist to remove stones & peel.
  • Cut peaches & tomatoes into wedges & add to cucumber-onion mixture w/the chopped fresh mint & coriander.
  • Break crisped pita pocket bread into pieces just b4 serving. Add to other ingredients, shake dressing again & drizzle over salad per taste preferences. Serve immediately.
  • NOTES: The dressing & pita pockets can be prepared a dy ahead. If the peaches you use halve easily to remove the stones & peel, you may opt to skip blanching the peaches.
  • DRESSING IF USING CANNED PEACHES: Drain peaches well & reserve 2 tbsp of peach nectar. Use 2 tbsp lemon juice + 2 tbsp peach nectar + vinegar, cumin & garlic as stated for dressing. Bottom line is skip the added sugar. :-).

Nutrition Facts : Calories 369.6, Fat 22.4, SaturatedFat 3.1, Sodium 170.4, Carbohydrate 40.4, Fiber 4.3, Sugar 17, Protein 5.5

1/4 cup lemon juice
1/3 cup olive oil
3 teaspoons white wine vinegar
1 teaspoon ground cumin
1 garlic clove (crushed)
3 teaspoons sugar
2 pita pockets
1 tablespoon olive oil
1 cucumber (large size)
1 red onion (medium size)
4 fresh peaches (medium size)
6 roma tomatoes
2 tablespoons of fresh mint (chopped)
2 tablespoons fresh coriander (chopped)

TOMATO PEACH SALAD

Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!

Provided by Erin KG

Categories     Corn

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 13



Tomato Peach Salad image

Steps:

  • 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
  • 2. Use a sharp knife to remove the corn from the cob.
  • 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
  • 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
  • 5. Layer a serving plate with the arugula, and top with the coated fruit.
  • 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2

2 tomatoes
2 peaches
1 ear of corn
1/2 medium red onion
1 bunch fresh basil
1 bunch green onion
1 ounce feta cheese, crumbled
2 cups arugula
1 tablespoon apple cider vinegar
1 1/2 teaspoons olive oil
1 teaspoon honey
1 dash salt, coarsely ground
1 dash pepper, coarsely ground

PEACH AND TOMATO CAPRESE SALAD

Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.

Provided by Julie Hubert

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 7



Peach and Tomato Caprese Salad image

Steps:

  • Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
  • Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 8.4 g, Cholesterol 44.5 mg, Fat 19.1 g, Fiber 1.1 g, Protein 11 g, SaturatedFat 9.1 g, Sodium 568.5 mg, Sugar 7.2 g

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2 ripe peaches - halved, pitted, and sliced into half moons
6 leaves fresh basil
1 (8 ounce) ball fresh mozzarella, thinly sliced

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