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
TOMATO LEMON BASIL AND GOAT CHEESE SALAD
Extra virgin olive oil and Balsamic Vinegar enhance a wonderful flavor on these fresh Brandywine Heirloom Tomatoes.
Provided by Potagekempcc
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle 1-teaspoon fine sea salt over cucumbers, let stand for 5-minutes, rinse under cold water and dry with a paper towel.
- Place cucumbers, tomatoes, goat cheese on a plate and chill for 30 -minutes.
- Assemble salad.
- Place a tomato slice on a chilled plate, lemon basil leaf and top with goat cheese. Place 2 cucumber slices beside the tomato.
- Drizzle extra virgin olive oil and balsamic vinegar over salads. Season with fine sea salt and fine ground black pepper to taste.
Nutrition Facts : Calories 219.6, Fat 17.9, SaturatedFat 6.6, Cholesterol 16.3, Sodium 1883.9, Carbohydrate 7.8, Fiber 2, Sugar 5.1, Protein 8
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.
BABY TOMATO AND FRESH GOAT CHEESE SALAD
This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto-he's "the bearded one"-in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers-what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking-a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic-if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.
Provided by Liz Neumark
Yield serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Cut the tomatoes in half horizontally.
- Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.
TOMATO, GOAT'S CURD & BASIL SALAD WITH RASPBERRY VINEGAR DRESSING
Blend up raspberries and white balsamic vinegar to make the dressing for this fabulous summer salad of tomatoes, basil, goat's curd and pistachios
Provided by Diana Henry
Categories Lunch, Side dish
Number Of Ingredients 9
Steps:
- Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
- Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
- Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat's curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.
Nutrition Facts : Calories 395 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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.
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