Thursday, May 21, 2009

tomato and goat cheese salad

i love this salad.


Serves 4
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

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 (i just crumble it... it is way faster and i think it more evenly distributes the goat cheese flavor... just a suggestion). Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

here's another one that is really tasty also...


Serves 4
1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

mary burch made this last summer at the beach with bbq chicken and it was great summer food. i was going to make it tonight but didn't have corn, so that is why i went with the top one. both are fabulous in my opinion...

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