Recipe courtesy of Sara Moulton

Farmer's Market Tomato Salad

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 10 to 12 servings
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3 pounds mixed specialty or vine-ripened tomatoes

1/3 cup extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

Salt and cracked black pepper

2 tablespoons fresh basil, chopped

6 ounces crumbled goat cheese, optional


  1. Slice the tomatoes into different shapes (wedges, slices, small cubes, etc.) and arrange on individual plates or a buffet platter. Drizzle with the oil and vinegar. Season with salt and pepper and sprinkle with basil. Dot with goat cheese, if desired.

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