Tomato And Goat Cheese Salad With Basil Vinaigrette Recipes

GOAT CHEESE VINAIGRETTE

Steps:

• Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

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.

TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
• With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

TOMATO SALAD WITH GOAT CHEESE

Steps:

• Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
• Mix the dressing ingredients into an emulsion.
• Crumble the goat cheese onto the tomato slices.
• Season with salt and pepper to taste.
• Pour dressing on top lightly and add the chopped parsley or basil.

RATATOUILLE AND GOAT CHEESE SALAD WITH PESTO VINAIGRETTE

Steps:

• Make vinaigrette:
• In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads.
• Make ratatouille:
• Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice. In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and transfer to a bowl. In skillet cook zucchini, yellow squash, and onion with salt and pepper to taste in 1 tablespoon oil over moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to bowl. Cook bell peppers in remaining teaspoon oil in same manner and transfer to bowl. Stir in tomato purée, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
• Preheat oven to 375°F. and cut a large sheet of parchment paper into eight 5-to-6 inch squares.
• On a work surface put a 3-inch metal pastry ring (at least 1 1/2 high) in middle of 1 parchment square and fill it with 1/3 cup ratatouille, pressing evenly and tightly into bottom. Cut goat cheese into 8 equal pieces and flatten each piece to form a 3-inch disk. Top ratatouille in ring with goat cheese disk, pressing lightly at edges to cover ratatouille completely. Transfer round on parchment square to a large baking sheet and remove ring. Make 7 more rounds in same manner with remaining parchment squares, ratatouille, and goat cheese. Bake rounds in middle of oven 8 to 10 minutes, or until heated through.
• While rounds are baking, in a large bowl toss mesclun with 1/4 cup vinaigrette and divide among 8 plates.
• With a spatula transfer a round to center of each salad. Drizzle each salad with about 1 teaspoon vinaigrette and garnish with tomatoes.

TOMATO BASIL SALAD WITH GOAT CHEESE

Steps:

• Combine all ingredients and allow to blend for 20 minutes.
• Delicious on its own or served on a bed of lettuce. Also good on crunchy bread or crackers.

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)