Marinated Tomato, Arugula and Goat Cheese Salad
Serves 4
To make the task of crumbling the goat cheese less messy, first let the cheese firm up in the freezer for 15 minutes.
Ingredients
1 1/2 pounds ripe tomatoes, cored and sliced into 1/2-inch wedges
1/2 teaspoon salt
2 cups baby arugula
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
1/4 cup chopped fresh basil
1/2 teaspoon pepper
1/4 cup crumbled goat cheese (see note)
Instructions
1. Toss tomatoes and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
2. Return drained tomatoes to large bowl and toss with arugula, oil, vinegar, garlic, basil, and pepper. Let marinate 15 minutes. Sprinkle cheese over salad. Serve.
To make the task of crumbling the goat cheese less messy, first let the cheese firm up in the freezer for 15 minutes.
Ingredients
1 1/2 pounds ripe tomatoes, cored and sliced into 1/2-inch wedges
1/2 teaspoon salt
2 cups baby arugula
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
1/4 cup chopped fresh basil
1/2 teaspoon pepper
1/4 cup crumbled goat cheese (see note)
Instructions
1. Toss tomatoes and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
2. Return drained tomatoes to large bowl and toss with arugula, oil, vinegar, garlic, basil, and pepper. Let marinate 15 minutes. Sprinkle cheese over salad. Serve.