Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1Cherokee tomato
- 1Green Zebra tomato
- 1Striped tomato
- 1Aunt Ruby's German Green tomato
- 1pint mixed baby heirloom tomatoes: cherry, pear and currant
- 2shallots, minced
- 3tablespoons Spanish extra-virgin olive oil
- 2tablespoons sherry vinegar
- 1tablespoon balsamic vinegar
- Salt and freshly ground white pepper to taste
- 4ounces fresh goat cheese, at room temperature
- 1bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
- Brittany gray sea salt to taste
Nutritional analysis per serving (4 servings)
265 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 8 grams protein; 695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each large tomato crosswise into ¼-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
- Step 2
Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
- Step 3
Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)
Private Notes
Comments
Delicious! Reminds me how simple things sometimes works best. Made it with grape tomatoes, cherokee tomatoes and beefsteak tomatoes.