Roasted Tomato and Goat Cheese Salad Recipe

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:

1. 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.
2. 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.
3. 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