Heirloom Tomato & Goat Cheese Salad

Heirloom Tomato & Goat Cheese Salad

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Heirloom Tomato & Goat Cheese Salad

Makes 4 Servings
wine 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.

Heirloom Tomato & Goat Cheese Salad
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).

How to make a vinaigrette
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.

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