Savor the delightful flavors of summer with our Heirloom Tomato Salad with Goat Cheese recipe. This vibrant and refreshing salad showcases the peak flavors of heirloom tomatoes, perfectly complemented by creamy goat cheese and a tangy balsamic vinaigrette. With its vibrant colors and medley of textures, this dish is a feast for the eyes and the palate.
Accompanying the main recipe are three additional variations to tantalize your taste buds. Indulge in the Caprese Salad with Heirloom Tomatoes, a classic combination of tomatoes, fresh mozzarella, and basil, drizzled with a flavorful olive oil dressing. Experience a burst of Mediterranean flavors with the Heirloom Tomato and Watermelon Salad, featuring the sweet and juicy watermelon, complemented by tangy feta cheese and a refreshing mint-lime dressing. Last but not least, the BLT Salad with Heirloom Tomatoes reimagines the classic BLT sandwich in salad form, combining crisp bacon, lettuce, and juicy tomatoes with a creamy avocado dressing.
LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD
Toss leftover shredded lamb roast with pomegranate seeds, creamy goat cheese, and a bright herby salsa verde dressing for a sublime weeknight salad.
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 7
Steps:
- Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.
HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE
Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!
Provided by Scott Koeneman
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
- Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
- Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 17 g, Cholesterol 11.8 mg, Fat 4.8 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 309.8 mg, Sugar 10.9 g
HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA
Steps:
- Slice large tomatoes into 1/4 inch thick rounds. Halve or quarter cherry, grape, or other small tomatoes. Divide the tomatoes among four plates, arranging them to show off the contrast in their colors.
- Top each plate of tomatoes with a handful of arugula, allowing a border of tomatoes to show around the edge of the plates.
- Divide the goat cheese evenly among the salads, crumbling it over the arugula and tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and basil.
- Drizzle each salad with vinaigrette, allowing about 1 to 1 1/2 tablespoons of dressing per salad.
- Serve immediately. Enjoy.
Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Cholesterol 13 mg, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, Sodium 153 mg, Sugar 11 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
HEIRLOOM TOMATO SALAD WITH GOAT CHEESE
Steps:
- To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.
- Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.
- microgreens
- Microgreens are the plant's first true leaves and are exceptionally tender. The young seedlings are harvested when less than fourteen days old, often with the stems attached. The tiny leaves are exact miniatures of how they would look if left to mature. They are often very intense in flavor. Common varieties include arugula, basil, beet, collard, mustard, daikon, chard, and celery. Microgreens are available at upscale and natural grocery stores such as Whole Foods and many farmer's markets.
PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE
Provided by Jonathan Reynolds
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
- Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
- Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 671 milligrams, Sugar 14 grams
HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA
Simple and delicious, this recipe hails from the renowned Maisonette restaurant in Cincinnati, Ohio.
Provided by PalatablePastime
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
- Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
- Press wheels of goat cheese into the chopped pistachios, covering both sides.
- Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
- Place approximately one cup of the arugula salad into the center of the tomatoes.
- Top arugula with pistachio goat cheese.
- Garnish with one half cherry tomato, if desired.
Nutrition Facts : Calories 467.6, Fat 41.9, SaturatedFat 9.8, Cholesterol 16.3, Sodium 213.1, Carbohydrate 14.9, Fiber 4.5, Sugar 7.9, Protein 12.2
HEIRLOOM TOMATO SALAD
Multi-variety heirloom tomato salad with fresh thyme, goat cheese, and stone ground mustard vinaigrette.
Provided by JuliasKitchen
Categories Salad Dressings
Time 10m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 12
Steps:
- Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
- Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
- Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won't need to use all of it for the recipe.
- Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
- Hand crumble the goat cheese and dot the tomatoes.
- Strip the thyme leaves from the stems and sprinkle liberally over the platter.
- Spoon a small amount of the vinaigrette over the platter and serve.
Nutrition Facts : Calories 193.5, Fat 18.4, SaturatedFat 2.6, Sodium 237.3, Carbohydrate 7.4, Fiber 1.9, Sugar 4.5, Protein 1.6
Tips:
- Choose ripe, flavorful tomatoes for the best flavor. Heirloom tomatoes are a great option, but any ripe tomato will work.
- Use fresh herbs, such as basil, oregano, or thyme, to add flavor to the salad.
- If you don't have goat cheese, you can substitute feta cheese or crumbled blue cheese.
- To make the salad ahead of time, prepare the tomatoes and dressing up to 24 hours in advance. Assemble the salad just before serving.
- Serve the salad with grilled or roasted chicken or fish for a complete meal.
Conclusion:
This heirloom tomato salad with goat cheese is a delicious and refreshing summer dish. The sweet, juicy tomatoes are perfectly complemented by the tangy goat cheese and the flavorful dressing. This salad is sure to be a hit at your next potluck or barbecue.
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