In last week's CSA we received some really beautiful heirloom tomatoes plus a basket of cherry tomatoes. I picked up a container of fresh mozzarella to do the (always delicious) same ol' thing. And that would have been the end of that but a friend of mine, Lynn, happened to post a salad on her blog http://mommyporch.blogspot.com/ that made me sit up and take notice. Not that different from my usual tomato, mozzarella and basil but it had just enough of a twist that I couldn't wait to try it - and as luck would have it I happened to have enough of the ingredients on hand to make it right away. The recipe was originally published in The Silver Palate cookbook - a mainstay of mine for many years - but I'd never tried this particular recipe. I think the book is long gone from my shelf (I've pared down considerably over the years) but I'm really happy this one came along.
Tomato, Goat Cheese and Basil Salad
6 large ripe tomatoes, cored, cut into thick slices and then halved
1 medium red onion, halved and sliced thin
½ cup basil chiffonade
¼ cup pitted Nicoise olives, chopped*
2 tablespoons Italian parsley, chopped
1/3 cup best quality olive oil
Dash of red wine vinegar
Kosher salt and freshly ground pepper
6 ounces goat cheese
Add the tomatoes, onions, basil, olives, parsley, olive oil, red wine vinegar, salt and pepper to a bowl. Stir gently to combine. Cover and refrigerate for 1 hour.
Just before serving, crumble the goat cheese over the salad and gently stir to combine.
*Using what I had from the CSA I basically halved this recipe - I used three tomatoes and a basket of cherry tomatoes, a small red onion and 3.5 ounces of goat cheese. I also used just a teaspoon or so of olive oil and added some capers along with the olives.
We LOVED this salad. The goat cheese just sort of melted and wow, it was so good. I can't wait to make it again. Thanks Lynn!