Heirloom Tomato & Goat Cheese Salad
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Rosé from Provence, France | ||
This light salad is the perfect way to celebrate tomato season – an upscale twist on caprese salad that substitutes a tomato, basil, pomegranate vinaigrette for the usual oil & balsamic vinegar.
You could swap the goat cheese in this recipe for chunks of fresh mozzarella or burrata cheese.
INGREDIENTS
- 2 oz Goat Cheese (Chevre)
- Heirloom Tomatoes (enough for 8 thick slices – amount varies with size of tomatoes)
- Dill Pollen
- Fresh Basil Leaves, torn
- Black Pepper
- Sea Salt
- Vinaigrette:
- 1/3 cup Chopped Red Tomato (preferably heirloom)
- 1 tbsp Chopped Fresh Basil
- 3 tbsp Pomegranate Drinking Vinegar
- 1/3 cup Fine Extra Virgin Olive Oil
- Pepper to Taste
- Smoked Flake Salt to Taste
DIRECTIONS
1
Make the vinaigrette dressing (you’ll end up with more than you need for this recipe).
2
Separate the goat cheese into four pieces and roll each one into a ball.
3
Slice the tomatoes into eight thick slices & lay them out in a ring on your platter. Sprinkle them with salt & pepper.
4
Roughly chop the rest of the tomatoes and put the pieces in a pile in the center of the ring.
5
Dip one side of each goat cheese ball in dill pollen to give it a “dot” (see photo).
6
Arrange the balls around the platter & sprinkle the tomatoes with the torn basil.
7
Drizzle the platter with the dressing.
8
Serve.