Best 2 Roasted Tomato Goat Cheese Salad Recipes
In the world of salads, one combination that has captured the hearts and taste buds of many is the Roasted Tomato Goat Cheese Salad. This vibrant and flavorful dish combines the sweetness of roasted tomatoes, the tanginess of goat cheese, and the peppery bite of arugula to create a symphony of flavors. Whether you're looking for a light lunch, a refreshing side dish, or a centerpiece for your next dinner party, this salad is sure to impress. With its simple ingredients and easy-to-follow steps, it's a delight for both novice and experienced cooks alike. So, let's dive into the world of flavors and explore the best recipes for making this irresistible delicacy.
Here are our top 2 tried and tested recipes!
ROASTED TOMATO AND GOAT CHEESE SALAD
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
- Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
- Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.
ROASTED TOMATO & GOAT CHEESE SALAD
This recipe is delectable. I expected to like it--but I wound *loving* it. I had an extra helping of it for my evening snack! The preparation time is high because scooping all the seed-stuff out of the tomatoes takes me a long time (but [a] I think I'm slower than average at it, and [b] it is worth the effort!). Got this recipe (& modified it just slightly) from Sam Zien's cookbook, "Just A Bunch of Recipes."
Provided by MarissaB
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Slice the tomatoes in half, scoop out & discard the seeds.
- Put the tomato shells in a bowl. Add the garlic & 1 tablespoon of the olive oil. Mix gently (you don't want to mash your tomatoes) until the tomatoes & garlic are covered with the oil.
- Put the tomato-garlic mixture on a baking sheet & spread it out into a single layer. Bake until the tomatoes are very tender & starting to brown (~25-30 minutes).
- When the tomatoes are almost finished cooking, mix the remaining 2 tablespoons of oil & the balsamic vinegar with the greens in a large bowl. Top with the crumbled goat cheese, and then with the roasted tomatoes. Let the tomatoes sit on the cheese for a couple of minutes so the cheese starts to soften & melt. Then mix it all up & serve. (Add salt & pepper to taste.).
Nutrition Facts : Calories 228.6, Fat 18.4, SaturatedFat 8.8, Cholesterol 29.9, Sodium 203.5, Carbohydrate 7.6, Fiber 1.8, Sugar 5.3, Protein 9.6
### Ingredients:
- 3 large ripe tomatoes, cut into 1-inch cubes
- 1 tablespoon extra virgin, plus more for drizzling
- 1/4 cup balsamic vinegar
- 1/4 cup crumbled goat cheese
- 1/4 cup roasted walnuts or pecans, coarsely crushed
- Arugula or baby spinach, for serving
### Instructions:
1. Preheat the 烤箱 to 400°F (200°C).
2. Toss the tomatoes with the tablespoon of extra virgin, balsamic vinegar, salt, and, if desired, a pinch of red chili flakes.
3. Arrange the tomatoes in a single layer on a parchment-paper- lined sheet pan. Roast in the center of the 烤箱 for 25-30 minutes, or until softened and slightly caramelised.
4. To serve, arrange a bed of arugula or baby spinach on a plate. Top with the roasted tomatoes, goat cheese, walnuts or pecans, and a drizzle of extra virgin.
### Helpful tips:
* For the best flavour, use ripe and juicy tomatoes. Heirloom tomatoes are a great choice.
* If you don't have balsamic vinegar, you can use red wine vinegar or even white wine vinegar.
* If you don't have walnuts or pecans, you can use another type of roasted nutty, such as almonds or hazelnuts.
* This recipe can be made ahead of time. Simply roast the tomatoes and then store them in a covered container in the refrigerator for up to 3 days. When ready to serve, just bring the tomatoes to room temperature and then arrange them on a bed of greens.
* This recipe is also a great way to use up leftover roasted tomatoes. If you have any roasted tomatoes in the refrigerator, simply add them to a bowl with the other ingredients and enjoy!
### Nutritional information:
One serving of this Roasted Tomato and Goat Cheese Salad contains approximately:
* Calories: 250
* Total fat: 15 g
* Saturated fat: 5 g
* Cholesterol: 15 mg
* Sodium: 200 mg
* Total carbohydrates: 20 g
* Dietary fibre: 5 g
* Sugars: 10 g
* Protein: 10 g
### Serving suggestions:
* Serve this Roasted Tomato and Goat Cheese Salad as a light lunch or dinner.
* It can also be served as a side dish with grilled chicken or fish.
* For a more satisfying meal, add a side of bread or quinoa.
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