Tomato Steak With Baked Goat Cheese And Herb Salad Recipes

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TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE



Tomato and Goat-Cheese Salad with Basil Vinaigrette image

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

1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh goat cheese
3 medium tomatoes, cored and sliced crosswise 1 inch thick

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

BABY TOMATO AND FRESH GOAT CHEESE SALAD



Baby Tomato and Fresh Goat Cheese Salad image

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

4 cups baby tomatoes
1 cup (about 8 ounces) fresh goat cheese
1 teaspoon chopped chives
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 teaspoon chopped thyme
1 cup unseasoned fresh bread crumbs or panko
Salt and freshly ground pepper
1 egg
2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons
1 tablespoon fresh lemon juice
12 sprigs chervil or flat- leaf parsley

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.

BAKED GOAT CHEESE CAPRESE SALAD



Baked Goat Cheese Caprese Salad image

This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil, divided
3 tablespoons basil chiffonade (thinly sliced fresh basil leaves), divided
1 (4 ounce) log of fresh goat cheese, halved
16 cherry tomatoes, cut in half on the diagonal
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
  • Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 4.1 g, Cholesterol 22.4 mg, Fat 15.5 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 6.8 g, Sodium 152.5 mg, Sugar 0.7 g

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.

ROASTED CHERRY TOMATOES WITH GOAT CHEESE



Roasted Cherry Tomatoes With Goat Cheese image

This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

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!

STEAK SALAD WITH GOAT CHEESE



Steak Salad with Goat Cheese image

Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 2 equal pieces
1/2 pound green beans, trimmed
2 medium heads red-leaf lettuce, torn into bite-size pieces
2 plum tomatoes, halved and thinly sliced
4 ounces goat cheese, crumbled

Steps:

  • In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
  • Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
  • In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.

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