TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g
CHERRY TOMATO BASIL AND GOAT CHEESE SALAD
The Perfect Spring or Summer Side...to Any Meal! Note: This is A Beautiful Dish for A Wedding Reception!
Provided by Tami Conklin
Categories Other Salads
Time 5m
Number Of Ingredients 9
Steps:
- 1. Put the tomatoes, scallions and basil in a large bowl and toss.
- 2. In a small bowl, whisk together 2 tablespoons of the olive oil, The vinegar, garlic and the salt and pepper to taste. Pour over the tomato mixture and toss.
- 3. Place the tomato mixture in a shallow serving bowl or on a platter. Top with the crumbled goat cheese and sprinkle with the capers.
- 4. Drizzle with the remaining olive oil and add a bit more of the cracked pepper if desired and serve.
TOMATO-BASIL SALAD
Simple salad with fresh taste and nice presentation.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
- Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 8.2 g, Cholesterol 9 mg, Fat 9.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 133.7 mg, Sugar 4.7 g
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
TOMATO BASIL SALAD WITH GOAT CHEESE
A wonderful simple salad filled with the flavors of summer. It tastes like the topping for classic bruchetta.
Provided by gourmetmomma
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
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.
ROASTED TOMATO AND GOAT CHEESE SALAD
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
- Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
- Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
Steps:
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
PASTA WITH TOMATOES AND GOAT CHEESE
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
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
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.
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