Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese
Published August 26, 2000
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
1 Cherokee tomato
1 Green Zebra tomato
1 Striped tomato
1 Aunt Ruby's German Green tomato
1 pint mixed baby heirloom tomatoes: cherry, pear and currant
2 shallots, minced
3 tablespoons Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground white pepper to taste
4 ounces fresh goat cheese, at room temperature
1 bunch 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)
26 grams carbs; 13 milligrams cholesterol; 274 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 6 grams fiber; 702 milligrams sodium; 8 grams protein; 15 grams sugar
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.