Roasted Tomato and Shallot Salad with Goat Cheese Recipe

Name: Roasted Tomato and Shallot Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small shallots, quartered; 1 1/2 cups grape tomatoes (8 ounces); 2 1/2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 cup pumpernickel bread cubes (1/2-inch); 1 tablespoon mayonnaise; 1 tablespoon sherry vinegar; 1/2 teaspoon Dijon mustard; 2 romaine hearts, cut crosswise into 1/2-inch ribbons; 3 ounces goat cheese, crumbled

Servings: persons

8 small shallots, quartered
1 1/2 cups grape tomatoes (8 ounces)
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup pumpernickel bread cubes (1/2-inch)
1 tablespoon mayonnaise
1 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
2 romaine hearts, cut crosswise into 1/2-inch ribbons
3 ounces goat cheese, crumbled

1
Preheat the oven to 350.
2
In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper.
3
Roast for about 45 minutes, until tender and lightly browned.
4
Let cool.
5
Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp.
6
Let cool.
7
In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the mayonnaise, sherry vinegar and mustard and season with salt and pepper.
8
In a large bowl, toss the shallots and tomatoes, toasted pumpernickel croutons and romaine with the dressing until coated.
9
Add the goat cheese and toss gently.
10
Mound the salad on plates and serve.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small shallots, quartered, 1 1/2 cups grape tomatoes (8 ounces), 2 1/2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, Roasted Tomato and Shallot Salad with Goat Cheese 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.

Roasted Tomato and Shallot Salad with Goat Cheese

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