Roasted Tomato and Goat Cheese Salad – a delicious recipe with beefsteak tomatoes, Salt, extra-virgin olive oil, balsamic vinegar, fresh thyme, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season with salt and pepper.
2
Lay the tomatoes on a baking rack set over a cookie sheet in oven for 20 minutes, or until the skins slip off easily.
3
Meanwhile, combine the oil, vinegar, and chopped herbs.
4
Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette.
5
Return the tomatoes to the oven to roast 1 hour more.
6
Meanwhile, slice the Montrachet log into 12 equal-size disks.
7
Brush each disk with the vinaigrette.
8
Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
9
Toss the greens with the remaining vinaigrette and place 1/2 cup alongside each serving of tomatoes and cheese.
397
kcal
Calories
39
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large beefsteak tomatoes (about 12 ounces each), Salt and freshly ground black pepper to taste, 1/2 cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, and more.
Yes, Roasted Tomato and Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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