Heirloom Tomato Salad with Warm Goat Cheese

Name: Heirloom Tomato Salad with Warm Goat Cheese
Yield: serves: 4 to 6
Ingredients: 1 8- to 10-ounce log of goat cheese; 2 cups baby arugula; 1/4 cup red wine vinegar; 1/4 cup big fat finishing oil; Kosher salt; 2 pounds heirloom tomatoes, different sizes, shapes, and colors, cut into wedges or slices; 1 small red onion, finely julienned; 6 or 7 fresh basil leaves, cut into a chiffonade (see page 58)

December 9, 2011

I look forward to tomato season all year—then when it comes, I always eat too many and practically overdose on them! But what’s better than tomatoes with olive oil, vinegar, and a little salt? Tomatoes with goat cheese! What more can I say about an in-season heirloom tomato salad with other fabulous summer stuff thrown in? It’s perfection.

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