The theme for this recipe swap was Summer Salads and I lucked out with this delicious Heirloom Tomatoes with Basil and Chevre from Coleen at The Redhead Baker. I'd been drooling after this recipe since she posted it, so I wasted no time making it for dinner.
We all loved this salad. A few months ago Baby Girl finally decided she loves tomatoes, so this was right up her alley, especially with the goat cheese. She'd eat a whole log of that stuff, if I let her. I loved the dressing, especially, with the bright tang of the vinegar mixing with the sweet goodness of the tomatoes.
But, in all honesty, I don't think heirloom tomatoes are necessary for this recipe. I did buy them - as luck would have it a rep from the farm that supplies a lot of produce to my supermarket was in the store handing out free samples of their heirloom tomatoes that day - but they were twice the price of regular tomatoes. And we honestly couldn't tell the difference. Yes, they look gorgeous, but since tomatoes tend to be pretty awesome this time of year I'd just substitute a good ol' beefsteak tomato and save yourself a few bucks.
Check out the other summer salads from this swap by clicking on the thumbnail pics below.
Heirloom Tomato Salad
As seen on The Redhead Baker, barely adapted from Cooking Light
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove
2 tablespoons chopped fresh basil
2 lbs heirloom tomatoes, cut into chunks
2 oz goat cheese, crumbled (about 1/2 cup)
In a medium mixing bowl, whisk together the olive oil and vinegar. Grate the garlic into the mixture using a microplane, and add the kosher salt and pepper. Whisk to combine.
Add the basil and tomatoes; toss to coat. Cover and let stand for 1 hour, tossing occasionally.
Divide into bowls, top each bowl with some of the goat cheese and serve.