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Heirloom-Tomato-Salad-with-Thyme-Rosemary-Marinated-Goat-Cheese_021219
Heirloom-Tomato-Salad-with-Thyme-Rosemary-Marinated-Goat-Cheese_021219

Ingredients

  • 1 jar Laura Chenel Thyme & Rosemary Marinated Goat Cheese (see note)
  • 4 heirloom tomatoes (about 3 pounds) of different sizes and colors
  • 1/2 of a torpedo onion, sliced thinly (see note)
  • 1 bunch of basil
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup of balsamic vinegar (see note)

Heirloom Tomato Salad with Thyme & Rosemary Marinated Goat Cheese

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Serves:
4

Recipe by Laura Chenel chef Jacquelyn Buchanan.

Thyme & Rosemary Marinated Goat Cheese 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 the Laura Chenel Original Log or Fresh Goat Cheese and substituting extra virgin olive oil for the Marinated Goat Cheese 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.

Ingredients

  • 1 jar Laura Chenel Thyme & Rosemary Marinated Goat Cheese (see note)
  • 4 heirloom tomatoes (about 3 pounds) of different sizes and colors
  • 1/2 of a torpedo onion, sliced thinly (see note)
  • 1 bunch of basil
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup of balsamic vinegar (see note)

Instructions

1. Slice the heirloom tomatoes 1/4 inch thick. Using a sharp knife to prevent bruising, slice basil into thin strips, chop or tear.

2. 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.

3. Drizzle all with the oil from the Thyme & Rosemary Marinated Goat Cheese. Break Marinated Goat Cheese 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.

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