Sun-Drenched Heirloom Tomato & Nectarine Bistro Salade with Whipped Lemon Chèvre

Instructions

1. 1

   In a small shallow bowl, combine 1 medium shallot with 2 tbsp Champagne vinegar and 0.25 tsp flaky sea salt. Toss gently with a fork and set aside to quick-pickle while you prepare the remaining elements. The shallots will soften and blush a luminous magenta.

   5 min

   Tip: Quick-pickling takes the sharp bite out of raw alliums while leaving a gorgeous, snappy brightness that ties the salad together.

2. 2

   Warm 3 tbsp extra-virgin olive oil in a large heavy skillet over medium heat. Add 3 cups country sourdough bread and toss to coat. Cook, tossing frequently, until the croutons are delightfully golden, crisp on the edges, and chewy in the center, about 6 to 8 minutes. Sprinkle with 0.25 tsp flaky sea salt and transfer to a paper towel-lined plate.

   8 min

   Tip: Hand-torn bread gives jagged, craggy edges that catch olive oil and tomato juices far better than neat, diced cubes ever could.

3. 3

   In a medium bowl or mini food processor, combine 6 oz fresh French chèvre, 2 tbsp crème fraîche, 1 tsp Meyer lemon zest, 1 tbsp fresh Meyer lemon juice, and 1 tbsp extra-virgin olive oil. Whisk vigorously or pulse until smooth, cloud-like, and effortlessly spreadable.

   4 min

   Tip: If your goat cheese is a bit firm, an extra spoonful of crème fraîche or olive oil will whip it into silky perfection in seconds.

4. 4

   Slice 2 lbs assorted heirloom tomatoes into a playful mix of thick rounds, rustic wedges, and halves. Arrange the tomatoes alongside 2 ripe yellow nectarines across a wide cutting board. Sprinkle evenly with 0.5 tsp flaky sea salt and 0.5 tsp freshly cracked black pepper to coax out their sweet, fragrant nectar.

   5 min

   Tip: Never chill your heirloom tomatoes! Keep them basking on the counter so their delicate sugars and velvety textures stay intact.

5. 5

   On a wide, sunlit ceramic platter, spread the whipped chèvre in an inviting swoosh across the base using the back of a large spoon. Arrange the seasoned heirloom tomatoes and nectarine wedges over the cheese, letting them tumble naturally. Scatter the crisp sourdough croutons over top, then spoon the quick-pickled shallots along with their vibrant Champagne vinegar pickling liquid across the dish. Finish by drizzling the remaining 1 tbsp extra-virgin olive oil and scattering 0.25 cup fresh basil leaves and 2 tbsp fresh French tarragon leaves. Serve immediately with crusty bread and a bottle of chilled pet-nat.

   4 min

   Tip: Assemble just before serving so the croutons retain their delightful crunch against the juicy tomatoes and creamy chèvre.