The flavor of goat cheese and heirloom tomatoes is a summer symphony.
1 jar Laura Chenel’s Marinated Cabecou*
4 Heirloom tomatoes (about 3 pounds) of different sizes and colors
½ of a torpedo onion, sliced thinly*
1 bunch of basil
Freshly ground black pepper
½ cup of balsamic vinegar*
• Slice the heirloom tomatoes ¼ inch thick. Using a sharp knife, to prevent bruising, slice basil into thin strips, chop or tear.
• Place tomatoes on serving plate, overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions.
• Drizzle all with the oil from the Marinated Cabecou. Break Cabecou into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.
Recipe by Chef Jacquelyn Buchanan
*Marinated Cabecou is a particularly wonderful choice with this salad because of the herbs and oil used in the packaging of the cheese. This salad will be equally delicious using Laura Chenel’s Original Log or Chabis and substituting extra virgin olive oil for the Cabecou oil.
*Torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild but a red onion can be substituted.
*Use white balsamic if you want a brighter look to your salad