The garden's bounty is on full view in this tomato and peach salad featuring seasonal produce like peppery arugula, sweet sun-kissed heirloom tomatoes, juicy peaches and a bright buttermilk and fresh herb dressing -- with an unexpected flourish of umami from white miso.
Top it off with crunchy pickled shallots, brown butter and mustard croutons, toasted pepitas and sharp feta.
This recipe is a bit involved featuring so many wonderfully flavorful elements. Each of them stands on their own with variations detailed that will streamline preparation -- and most of it can be prepared in advance making assembly a breeze.
Salad Ingredients
- large heirloom or beefsteak tomatoes
- firm ripe peaches
- baby arugula
- Buttermilk Salad Dressing with Fresh Herbs (link to recipe)
- white miso
- Brown Butter and Mustard Croutons (link to recipe)
- Quick Pickled Shallots (link to recipe)
- toasted pepitas
- crumbled feta (substitute ricotta salata)
- fresh ground pepper
Visit the recipe card for quantities and detailed instructions.
Jump to RecipeInstructions and Ingredients
Miso Buttermilk Salad Dressing with Fresh Herbs
Bright tangy buttermilk sings when combined with creamy mayo, creme fraiche and fresh herbs like tarragon with its anise undertones, parsley and the mild and sweet alliums like chives and shallots. Adding a tablespoon or two of savory white miso added the perfect amount of umami.
Link to full instructions and recipe: Buttermilk Salad Dressing with Fresh Herbs
Ingredients:
- buttermilk
- mayonnaise
- creme fraiche
- champagne or white wine vinegar
- whole grain Dijon mustard
- white miso
- shallot
- garlic clove
- fresh flat-leaf parsley
- fresh chives
- fresh tarragon
- salt
- pepper
- cayenne pepper
Brown Butter Mustard Croutons
Nutty browned butter, Dijon mustard and fresh herbs add an unexpected punch of flavor to toasted bread creating what I think is probably the tastiest crouton I've ever had. (Don't just use them on this salad, crumble them on top of pasta, top a casserole or toss a handful on top of my Creamy Roasted Tomato and Parmesan Soup.)
Link to recipe: Brown Butter Mustard Croutons
Ingredients
- focaccia (substitute ciabatta, French bread or sourdough bread)
- unsalted butter
- Dijon mustard
- Worcestershire sauce
- fresh parsley
- fresh thyme
- salt
Quick Pickled Shallots
Taking all of about ten minutes to prepare, these quick pickled shallots with just five pantry-friendly ingredients add the perfect punchy crisp zing to all sorts of dishes. Most of the time there is a jar of pickled shallots on hand in my fridge to add a little briny crunch on the fly.
Link to recipe: Quick Pickled Shallots
Ingredients:
- shallots
- unseasoned rice vinegar
- sugar
- kosher salt
- bay leaf
Assemble Salad
In a large salad bowl or large rimmed platter, layer arugula, tomatoes and peaches. Top with brown butter mustard croutons, pickled shallots, feta cheese and toasted pepitas.
Toss with miso buttermilk herb dressing.
Substitutions & Variations
This recipe offers a few ways to cut corners on time. (Reference individual recipes in links for suggested substitutions as well.)
- Miso Buttermilk Dressing - I think the buttermilk dressing offered in the produce section at Trader Joe's is outstanding. Or perhaps you have a favorite brand; even your favorite ranch dressing will work as well. Simply stir in a tablespoon or two of white miso.
- Brown Butter and Mustard Croutons - substitute your favorite brand of croutons
- Arugula - if peppery arugula isn't your thing, baby spinach or mesclun greens are a good replacement
- Heirloom Tomatoes - I love the variety of colors that heirloom tomatoes offer, but substitute any variety of tomatoes -- including cherry tomatoes
- Peaches - Substitute any stone fruit, such as plums or nectarines.
Equipment
- 12 oz. or larger jar or non-reactive container
- small saucepan
- large saucepan
- baking sheet
- parchment paper or aluminum foil
Storage
Make the following ingredients in advance:
Quick Pickled Shallots will keep in the refrigerator for up to two weeks or even longer.
Store Miso Buttermilk and Herb Dressing covered in the refrigerator for up to five days.
After the Brown Butter and Mustard Croutons have cooled completely, store them in an airtight container for up to 5 days
🍽️Recipe
Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk Herb Dressing, Mustard Croutons and Pickled Shallots
Equipment
- small saucepan
- large saucepan
- baking sheet
- parchment paper or aluminum foil
- 12 ounce or larger glass or non-reactive container
Ingredients
- 2-3 large heirloom or beefsteak tomatoes about 1-½ pounds, cut into wedges or bite-size pieces
- 3 medium firm ripe peaches* about 12 ounces, sliced
- 8 ounces baby arugula
- mustard croutons recipe follows
- pickled shallots recipe follows
- toasted miso buttermilk dressing recipe follows
- ½ cup toasted pepitas
- 6 oz. crumbled ricotta salata cheese substitute crumbled feta
- Fresh ground pepper
Miso Buttermilk Salad Dressing with Fresh Herbs
- 1 cup buttermilk
- 3 tablespoons cup mayonnaise
- 3 tablespoons cup sour cream
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons white miso
- 2 teaspoons whole grain Dijon mustard
- 2 tablespoons minced shallot
- 1 small garlic clove minced
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced chopped fresh chives
- 1 teaspoon minced tarragon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch cayenne pepper
Brown Buttered Mustard Croutons
- 8 ounces focaccia substitute ciabatta, French bread or sourdough bread, cut or torn into ½” pieces
- 1 stick unsalted butter
- ¼ cup Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced parsley
- 2 teaspoons chopped fresh thyme
- ½ teaspoon salt
Quick Pickled Shallots
- 3 - 4 shallots peeled and sliced thin
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
- 1 bay leaf
Instructions
Miso Buttermilk Salad Dressing with Fresh Herbs
- Whisk together the first six ingredients in a medium bowl. Stir in the remaining ingredients until combined. Chill 30 minutes. Refrigerate in covered jar up to 1 week. Shake well before serving.
Brown Buttered Mustard Croutons
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Heat butter in a medium saucepan over medium heat, cooking until milk solids form and starting to turn golden and smell nutty. Whisk in remaining ingredients. Remove from heat and stir in the focaccia. Spread out on the baking sheet and bake for 10 to 15 minutes until toasted and lightly browned. Allow to cool. Store in an airtight container for up to a week
Quick Pickled Shallots
- Add sliced shallots to a glass jar that can hold at least 12 ounces or more.
- Add the vinegar, salt, sugar and bay leaf to a small saucepan. Bring it to a boil, then reduce heat to a simmer, stirring until sugar and salt have dissolved.
- Pour brine over the shallots. Let cool, serve or store in the refrigerator for up to 2 weeks.
Assemble Salad
- In a large salad bowl or large rimmed platter, layer arugula, tomatoes and peaches. Top with brown butter mustard croutons, pickled shallots, feta cheese, toasted pepitas.
- Toss with miso buttermilk herb dressing.
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