Roasted Tomato and Goat Cheese Salad
Recipe provided by Michael Lomonaco
- Servings: 4
- Nutritional Information Per Serving (1 of 4 servings): Calories 678, Total Fat 52 g, Saturated Fat 18 g, Carbohydrates 31 g, Dietary Fiber 3 g, Sugars 7 g, Protein 24 g, Cholesterol 119 mg, Sodium 854 mg
- Total time: 1 hour 30 minutes
- Preparation time: 5 minutes
- Cooking time: 1 hour 25 minutes
Discover the irresistible blend of sweet roasted tomatoes and creamy goat cheese in this elegant saladperfect for impressing guests with minimal effort!
Ingredients:
- 2 large Beefsteak tomatoes (about 12 ounces each)
- 1 tablespoon olive oil
- 1 12-ounce log Montrachet goat cheese
- 1/2 cup all-purpose unbleached flour
- 2 eggs, beaten
- 1/2 cup bread crumbs mixed with 2 tablespoons each of freshly chopped thyme, sage, oregano, and basil leaves
- Salt and freshly ground black pepper, to taste
- 2 cups mixed salad greens
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
Instructions:
- Preheat your oven to 300F. Halve the tomatoes, remove the seeds, and season with salt and pepper. Place cut side up on a baking rack over a sheet pan. Roast for 20 minutes until skins loosen, then peel them off. Brush lightly with olive oil and roast for another hour until richly colored and caramelized.
- While tomatoes roast, slice the goat cheese into 12 disks. Dredge each in flour, dip in beaten eggs, then coat with herb-infused bread crumbs. Saut in a hot pan with 2 tablespoons olive oil until golden on both sides. Arrange cheese and tomato halves alternately on 4 plates.
- Whisk remaining extra virgin olive oil with balsamic vinegar for a zesty vinaigrette. Toss with mixed greens and serve alongside the warm roasted tomatoes and crispy goat cheese. Elevate your salad game tonight!
Michael Lomonaco, 1997
