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Tomato Salad with Goat Cheese and Basil

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Recipe source: Cooking Light - JUNE 2013

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Rate this recipe 4.3/5 (12 Votes)

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh basil
  • 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
  • 1/3 cup small basil leaves
  • 1.5 ounces goat cheese, crumbled (about 1/3 cup)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.



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