Heirloom Tomato Salad with Goat Cheese

Name: Heirloom Tomato Salad with Goat Cheese
Yield: serves 4 to 6
Ingredients: 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; 2 tablespoons canola oil; Coarse salt and freshly ground black pepper; 2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges; 1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives; 4 to 6 ounces fresh goat cheese, crumbled; 1/4 cup microgreens, such as basil, arugula, or beet (optional)

December 9, 2011

No salad screams “summer” louder than this one. The combination of tomatoes with freshly chopped herbs is a testament to my philosophy of simple recipes executed with the best possible ingredients. Heirloom tomatoes are grown from non-hybrid, open-pollinated seeds, and are the varieties that have been passed down through the generations by farmers and gardeners around the world. They are far superior to the red-colored tennis balls available in most grocery stores. If you cannot find heirloom tomatoes, use a ripe tomato from your garden, a good produce market, or a farmer’s market. Be sure to look for a regional goat cheese and support your local farmer. Other cheeses to consider for this recipe include briny cubes of feta or mild, creamy fresh mozzarella.

Recipe notes

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