Roasted Tomato Goat Cheese Salad Recipes

LEMON ORZO SALAD WITH ROASTED TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 300 degrees. Add tomatoes to a medium baking sheet. Roast tomatoes for 50-55 minutes until caramelized and starting to burst. Half way through cooking, sprinkle with half a teaspoon salt. Cool slightly.
• Bring a large pot of water to a rolling boil,season with salt. Add orzo. Cook until just under aldente. When the pasta is just under aldente, add the spinach. Cook just until wilted, about 1 minute. Drain and run under cold water until chilled.
• Add pasta and spinach to a large bowl. Transfer cooked tomatoes (it's ok if they are still a little warm, just make sure they aren't hot) on top along with any accumulated juices, lemon juice, crumbled goat cheese, remaining 1/2 teaspoon salt, and pepper. Toss just until combined. Season with salt and pepper. Serve room temperature or cold.

ROASTED TOMATO & GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400°F.
• Slice the tomatoes in half, scoop out & discard the seeds.
• Put the tomato shells in a bowl. Add the garlic & 1 tablespoon of the olive oil. Mix gently (you don't want to mash your tomatoes) until the tomatoes & garlic are covered with the oil.
• Put the tomato-garlic mixture on a baking sheet & spread it out into a single layer. Bake until the tomatoes are very tender & starting to brown (~25-30 minutes).
• When the tomatoes are almost finished cooking, mix the remaining 2 tablespoons of oil & the balsamic vinegar with the greens in a large bowl. Top with the crumbled goat cheese, and then with the roasted tomatoes. Let the tomatoes sit on the cheese for a couple of minutes so the cheese starts to soften & melt. Then mix it all up & serve. (Add salt & pepper to taste.).

ROASTED TOMATO AND GOAT CHEESE SALAD

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.

ROASTED CHERRY TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 375ºF/180ºC degrees.
• Place cherry tomatoes in an oven-proof shallow pan.
• Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
• Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
• Transfer to a plate and top with goat cheese and basil leaves.
• Infuse love and serve!

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.