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Heirloom Tomato Salad, Arugula Pumpkinseed Pesto, Marinated Goat Cheese
It’s very important to get tomatoes that are in season because they are what make the dish.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
variety of heirloom tomatoes
fleur de sel
cracked pepper
Pesto
1/2 lb arugula
200 g toasted pumpkinseeds
80 g grated parmesan cheese
200 ml extra virgin olive oil
2 cloves roasted garlic
25 ml aged balsamic vinegar
Marinated Goat Cheese
10 oz semi firm goat cheese
1 head roasted garlic
basil leaves
cracked pepper
thyme
olive oil
Method/Steps
Pesto
1. Blend all ingredients in food processor, adding cheese at the end. 2. Season with salt and pepper, adjust consistency by adding more oil.
Marinated Goat Cheese
1. Break goat cheese up into bite size pieces, add enough olive oil to cover, mix in herbs and roasted garlic, cover and refrigerate. This is best done 24 hours in advance.
Assembly
1. Slice tomatoes in all different shapes, season with fleur de sel and pepper. 2. Drizzle with pesto and arrange goat cheese around tomatoes. Garnish with bay basil.
Wine and Spirits Match
Enjoy this salad with a chilled glass of Sauvignon Blanc.