Sunday, September 11, 2005

Recipe for Summer Red and Yellow Tomato Salad with Goat Cheese and Basil Vinaigrette

(Tomato photo by Kalyn, added 8-12-06)
I live in a great part of Salt Lake City where there are a lot of like minded people on the same block. A number of people on the street have parties, including me once in a while when I am not obsessed with working on my blog. Last night my friends Russ and Brooke had a tie-dye barbecue where there were a lot of interesting people. (You could wear tie-dye or actually tie-dye something, or both.) This is the salad I took to the party. I've already talked about My Favorite Summer Tomato Salad with Goat Cheese on Kalyn's Kitchen, but I'm republishing it here because several people at the party asked how I made it.

I used yellow Lemon Boy tomatoes in my salad, which was a tomato variety I tried this year for the first time. For sure I'll grow those again next year if I can find the plants. The tomatoes are bright golden yellow, medium sized, and really sweet. I alternated the yellow and red tomato slices, with a row of each color, which made the salad look great.

Summer Red and Yellow Tomato Salad with Goat Cheese and Basil Vinaigrette
(Makes about 6-8 servings, recipe created by Kalyn)

6-8 red fresh from the garden tomatoes
6-8 yellow fresh from the garden tomatoes
10-12 ounces goat cheese (the type that comes in a log,
such as Chevre or Montrachet)
1/4 to 1/2 cup Basil vinaigrette


This salad will look best in a large glass casserole dish so the colors of the tomatoes can show. Cut tomatoes in 1/2 inch slices, making sure every slice has a cut edge on both sides so you can overlap them. Lay tomatoes in rows, slightly overlapping each tomato, alternating rows of the two colors. (In the dish I used I had two rows of red tomatoes and two rows of yellow tomatoes).

Crumble goat cheese over the tomatoes. (Tip: don't take goat cheese out of the refrigerator until right before you are ready to crumble because once it gets soft it is very sticky.) Right before serving, drizzle a generous amount of basil vinaigrette down each row of tomatoes.

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  1. Hi Kalyn, Thanks for commenting on my blog. I am too interested in foods with low glycemic index. I am going to check your blog regularly for all the wonderful recipes with low index.

    Even without the photo I can imagine how good the salad must have looked. Perfect recipe for a tie-dye party, making it more colorful, I think.

  2. This does sound luscious. Thanks for the idea for basil vinaigrette.

  3. Kalyn,
    Everyone is raving about this salad on the block. I had to get the recipe for myself. Thanks again.

    Roland and Allyson
    911 Blaine.

  4. realgoldn@yahoo.comMay 30, 2009 at 7:54 PM

    How did you "Crumble" the cheese. It came in a log but it was soft so i couldn't really see how to crumble it

  5. You need to be sure to keep the cheese in the refrigerator until right before you're adding it to the salad, and even then it's sometimes hard to crumble apart. If you have trouble, just cut off small pieces with a knife.


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