Roasted Tomato and Goat Cheese Salad

4 servings
  • 2 large beefsteak tomatoes (about 12 ounces each)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons each chopped fresh thyme, sage, oregano, and basil
  • 1 (12-ounce) log Montrachet goat cheese
  • 2 cups mixed salad greens
  • Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in oven for 20 minutes, or until the skins slip off easily. Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette. Return the tomatoes to the oven to roast 1 hour more. Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush each disk with the vinaigrette. Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves. Toss the greens with the remaining vinaigrette and place 1/2 cup alongside each serving of tomatoes and cheese.

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