Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk Herb Dressing, Mustard Croutons and Pickled Shallots
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.
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.