Tomato Salad with Chevre (Goat Cheese) Time 10 minutes I usually
make this with cherry or grape tomatoes from my garden, but any,
fresh, vine-ripened tomato will work.
2/3 cup red cherry tomatoes
2/3 cup yellow cherry tomatoes - or all either color, mine are mostly yellow so far this year
2 cloves garlic
1 1/2 tbs olive oil - good stuff
1/2 tsp sea salt, or other course salt, or 1/4 tsp table salt
1 roll of Chevre (Goat Cheese), not the kind in the carton. They usually are log-shaped (long,
round), 175 gr. (4 - 6 oz) and wrapped in paper. They will have a thin rind that is an
edible part of the cheese. If the size you have is too much for the starter save a bit
for Tuesday.
1 tbs olive oil - the good stuff
1 tbs snipped chives
1 tbs lemon thyme (or regular thyme) leaves
Finely mince garlic. Put garlic and oil in serving bowl and let rest while you deal with the tomatoes. Cut tomatoes in half (that was tough). Add to garlic oil and sprinkle with salt. Stir gently. This is best if it can sit at room temp for awhile, at least 30 minutes, and improves every day. Slice the goat cheese and put onto small plates. Drizzle with olive oil. Sprinkle herbs over goat cheese. Spoon some tomato salad on the side and serve.
Cooking for Two? Or more?
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