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 WITH GOAT CHEESE AND ARUGULA
simplest salad you'll ever throw together, i'm a huge salad girl ???????????? and one of my favorite things about making them is you can change out toppings and greens to essentially make your salad different everyday ????????
Provided by Kelly
Number Of Ingredients 8
Steps:
- Place arugula in a medium sized bowl. add tomatoes, avocado and corn nuts. toss to combine and then add goat cheese, olive oil, lemon and black pepper.
HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA
Steps:
- Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
- Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
- Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.
- Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
- Place approximately one cup of the arugula salad into the center of the tomatoes
- Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.
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!!
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
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
TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
- Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
- Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
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