Tomato Salad With Crumbled Goat Cheese Pine Nuts Recipes

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HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE



Heirloom Tomato Salad with Crumbled Goat Cheese image

Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!

Provided by Scott Koeneman

Time 15m

Yield 4

Number Of Ingredients 11

½ cup fat-free mayonnaise
¼ cup reduced-fat buttermilk
3 tablespoons thinly sliced green onions
1 ½ tablespoons fresh lemon juice
1 clove garlic, minced
kosher salt to taste
6 medium heirloom tomatoes, cored and cut into wedges
½ cup thinly sliced onion
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces crumbled soft goat cheese

Steps:

  • Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
  • Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
  • Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 17 g, Cholesterol 11.8 mg, Fat 4.8 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 309.8 mg, Sugar 10.9 g

TOMATO SALAD WITH GOAT CHEESE AND PINE NUTS



Tomato Salad with Goat Cheese and Pine Nuts image

A simple salad for summer! Serve it as a side dish or pair with crusty bread for a light main dish.

Provided by Annalise

Categories     Salad

Number Of Ingredients 6

4 large heirloom tomatoes (, sliced)
1 log goat cheese (, crumbled)
1-2 tablespoons olive oil
¼ cup pine nuts (, toasted)
2 tablespoons fresh chopped herbs like basil, chives, oregano, etc.
Salt and pepper (, to taste)

Steps:

  • Arrange tomato slices on a large plate or platter.
  • Top with crumbled goat cheese, olive oil, pine nuts and fresh herbs.
  • Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 111 kcal, Sugar 4 g, Sodium 7 mg, Fat 10 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, ServingSize 1 serving

TOMATO SALAD WITH GOAT CHEESE



Tomato Salad With Goat Cheese image

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

mesclun or any mixed salad green, about 1 cup per person
4 large tomatoes, washed and sliced
8 ounces fresh goat cheese
salt and freshly ground pepper
4 tablespoons parsley, chopped at the last minute (or basil)
2 tablespoons minced shallots
1 teaspoon mustard
2 tablespoons vinegar
6 tablespoons olive oil

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.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE



Heirloom Tomato Salad with Goat Cheese image

Categories     Salad     Cheese     Tomato     Goat Cheese     Summer

Yield serves 4 to 6

Number Of Ingredients 9

1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives
4 to 6 ounces fresh goat cheese, crumbled
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Steps:

  • To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.
  • Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.
  • microgreens
  • Microgreens are the plant's first true leaves and are exceptionally tender. The young seedlings are harvested when less than fourteen days old, often with the stems attached. The tiny leaves are exact miniatures of how they would look if left to mature. They are often very intense in flavor. Common varieties include arugula, basil, beet, collard, mustard, daikon, chard, and celery. Microgreens are available at upscale and natural grocery stores such as Whole Foods and many farmer's markets.

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