Cookwith

Name: Thomas Keller-Inspired Summer Vegetable & Stone Fruit Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ripe peach, sliced; 1 ripe nectarine, sliced; 1 cup cherry tomatoes, halved; 1 small zucchini, thinly sliced on a bias; 1 small yellow squash, thinly sliced on a bias; 1 ear corn, kernels cut off; 1/2 small red onion, thinly sliced; 1/4 cup fresh basil leaves, torn; 1/4 cup fresh mint leaves, torn; 2 tbsp extra-virgin olive oil; 1 tbsp champagne vinegar; 1 tsp honey; 1/2 tsp Dijon mustard; Sea salt, to taste; Freshly ground black pepper, to taste; 1/4 cup toasted pine nuts; 2 oz goat cheese, crumbled; Microgreens or baby arugula, for garnish

Thomas Keller-Inspired Summer Vegetable & Stone Fruit Salad

CitrusyCarrot5102

Inspired by Thomas Keller’s refined approach, this summer vegetable salad with stone fruit is a celebration of color, texture, and flavor. Sweet peaches and nectarines mingle with juicy cherry tomatoes and crisp summer squash, while fresh herbs and a delicate champagne vinaigrette lift the dish. Toasted pine nuts add a buttery crunch, and a scattering of goat cheese brings creamy tang. Every bite is thoughtfully composed, perfect for a warm evening or a show-stopping starter. Plated with care and garnished with microgreens, this salad is as beautiful as it is delicious—an ode to summer’s bounty.

Ingredients

Instructions

Prepare all produce: thinly slice peach, nectarine, zucchini, and yellow squash; halve cherry tomatoes; thinly slice red onion; cut corn kernels from cob.
In a dry skillet over medium heat, toast pine nuts until golden and fragrant, about 2-3 minutes. Set aside.
In a small bowl, whisk together olive oil, champagne vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large mixing bowl, gently toss the peaches, nectarines, cherry tomatoes, zucchini, yellow squash, corn, and red onion with the vinaigrette.
Add torn basil and mint, and toss lightly to combine.
Arrange the salad artfully on a platter. Scatter toasted pine nuts and crumbled goat cheese over the top.
Garnish with microgreens or baby arugula. Serve immediately.