Tomato and Goat-Cheese Salad with Basil Vinaigrette
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Everyday Food, July/August 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 4
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Ingredients
- 1/2 cup packed fresh basil leaves, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- Coarse salt and ground pepper
- 3 ounces fresh goat cheese
- 3 medium tomatoes, cored and sliced crosswise 1 inch thick
Directions
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In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
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With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
Nice alternative to the more common tomato/mozzarella combination. The dressing is basically a basil vinaigrette. Mine turned out a lot thinner than the picture shows - even before I added the tablespoon of water. I packed my basil in, but I guess not as much as they did. I didn't mind it thinner, but it tended to run off the tomatoes. I would suggest testing it before adding the tablespoon of water and adding a lot of basil.