I look forward to tomato season all year—then when it comes, I always eat too many and practically overdose on them! But what’s better than tomatoes with olive oil, vinegar, and a little salt? Tomatoes with goat cheese! What more can I say about an in-season heirloom tomato salad with other fabulous summer stuff thrown in? It’s perfection.
Recipe information
Yield
serves: 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put the goat cheese in a small ovenproof dish and bake for 8 to 10 minutes or until the cheese is warm, very soft, and slightly oozy.
Step 3
While the cheese warms, toss the arugula in a medium bowl with 1 tablespoon each red wine vinegar and finishing oil, and season with salt. Divide the arugula between four serving plates.
Step 4
In large bowl toss the tomatoes, onion, and basil with the remaining oil and vinegar and season with salt. Arrange the tomato mixture on top of the arugula and garnish each plate with a dollop of the warm goat cheese.
