Heirloom Tomato & Stone Fruit Salad

with Goat Cheese Toasts & Pickled Onion

20 MIN

2 Servings

Wellness at Blue Apron

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Recipe only available for Friday delivery.

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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.

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From the Test Kitchen

Pickled red onion is incredibly delicious. Tangy and sweet, with a burst of mellowed piquancy, it completely transforms the ingredients around it. It’s also fast and easy to make. In this bountiful summer salad (served with crispy goat cheese baguette toasts), we’re featuring it two ways by using some of the pickling mixture as the base of a vinaigrette that coats arugula, romaine lettuce, vibrant heirloom tomatoes and summer stone fruit. (Depending on what’s freshest in your area, you may receive different varieties of tomato and stone fruit than those pictured. But don’t worry: just use them as instructed, and enjoy, chefs!)

Get Cooking

Nutrition

PER SERVING
Calories

610 Cals (est.)

fresh

ingredients

1 Small Baguette
1 Heirloom Tomato
1 Red Heirloom Tomato
3 oz Arugula
2 Stone Fruits
1 Romaine Heart
1 Red Onion
1 bunch Mint
4 oz Goat Cheese
1 Tbsp Honey
¼ cup Red Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Halve the baguette lengthwise. Core and thinly slice the tomatoes. Pit the stone fruits; slice into ½-inch-thick wedges. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.

2 Pickle the onion:

In a small pot, combine the vinegar, honey, onion, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside to pickle.

3 Make the goat cheese toasts:

While the onion pickles, place the baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, spread the toasted baguette halves with the goat cheese. Drizzle with olive oil and season with salt and pepper to taste.

4 Make the vinaigrette:

While the baguette halves toast, transfer 2 tablespoons of the onion pickling liquid to a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

5 Plate your dish:

In a large bowl, combine the arugula, lettuce, mint, stone fruits, tomatoes and as much of the pickled onion as you’d like (draining off the remaining pickling liquid before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates. Cut the goat cheese toasts in half crosswise and serve on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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