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Tomato, Olive and Goats Cheese Salad
By Andy | August 25, 2008
Tomato, Olive and Goats Cheese Salad
Serves 4 as a side or entree
Prep time : 15 minutes
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Ingredients
1 punnet cherry tomatoes.
1 punnet grape tomatoes.
1 punnet Yellow tear drop tomatoes.
8 baby roma tomatoes.
1 red onion, haled and then thinly sliced.
4 tablespoons of olive oil.
2 tablespoons of balsamic vinegar.
16 kalamata olives, squeeze to remove pips and then halve.
160g soft goat’s cheese.
1 cup of fresh basil leaves.
Salt and pepper to taste.
Method
Slice or quarter the tomatoes as you like.
Add them to a bowl, then break up the goats cheese and add it to the tomatoes.
Add in the onion, olives and basil leaves.
In a jug, whisk together the balsamic and olive oil.
Drizzle over the tomatoes and cheese, toss well to coat and combine the dish.
Test for seasoning and adjust as necessary.
Serving
Ideal as the topping for a bruschetta as an entree or appetiser before a hearty meat mains.
To make the bruschetta, toast a thick slice of good sourdough bread, rub with a clove of garlic and then lightly brush with oil.
Mound with salad mix.
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Topics: Side Dishes, Vegetarian |
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