Heirloom Tomatoes ‘n Goat Cheese with Balsamic Drizzle
Ahhhh….gorgeous heirlooms! Summertime is usually when these beauties are most available so scout out these incredible gems at your local farmers’ markets. Sizes range from tiny to large and colors vary widely from stunning shades of red, orange and yellow to purple tinged with green… and even striped! If you can’t find heirlooms in your area, then any garden-ripe summer tomatoes will make a lovely presentation.
Yield: about 4 servings
Yield: about 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon coarse salt such as kosher salt or pink Himalayan
Salad
- Kosher salt or other coarse ground salt such as pink Himalayan
- Freshly ground pepper
- 2 pints heirloom grape and/or cherry tomatoes slice cherry tomatoes in half
- 2 large yellow heirloom tomatoes sliced (or any kind you can find)
- 3 plum tomatoes sliced (adds variety)
- About 4 ounces goat cheese crumbled (use as much as desired)
- Fresh oregano sprigs
Instructions
- Balsamic Drizzle: in a small container with a lid, combine all ingredients, shaking well. Set aside.
- Salad: sprinkle both sides of tomatoes liberally with salt and pepper. (the salt really helps to draw out the flavor.) Arrange tomatoes on a serving platter. Sprinkle with goat cheese. Spoon Balsamic Drizzle over tomatoes; sprinkle with additional salt and pepper, if desired. Garnish with oregano sprigs, sprinkling with some leaves if you like.
Notes
Make Ahead and Storage Tips: Balsamic Drizzle may be prepared up to 1 week ahead. Cover and refrigerate. Tomatoes may be sliced and salted up to 1 hour prior to serving. Cover and refrigerate. Add Balsamic Drizzle and goat cheese up to 1 hour prior to serving. Salad is best enjoyed that day as tomatoes will become watery upon longer storage.
The beauty of this salad comes from using a wide variety of heirloom shapes, colors and sizes. So if you can, choose those heirloom tomatoes that make a “statement.”