• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Tomato and Goat Cheese Salad

  • Recipe Submitted by on

Category: Cheese

 Ingredients List

  • 2 lg Beefsteak tomatoes; (about
  • -12 oz each)
  • Salt and freshly ground
  • -black pepper; to
  • Aste
  • 1/2 c Extra-virgin olive oil
  • 3 tb Balsamic vinegar
  • 2 tb Each chopped fresh thyme,
  • -sage,
  • Oregano, and basil
  • 12 oz Montrachet goat cheese
  • 2 c 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

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.

Yield: 4 servings

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