Tonight when I was thinking about what to make for dinner, I suddenly realized that those fresh-from-the-garden tomatoes are only going to be around for a few more weeks and I better get trying the rest of the tomato recipes I've been thinking about this summer. This one is a recipe from a book called The Low Carb Gourmet by Karen Barnaby, truly a fabulous cookbook whether or not you're into the whole low-carb thing. I did adapt the recipe a little, but the basic flavor combination was inspired by the recipe in the book. I'm re-discovering this book, so you'll be seeing more recipes from it in the future.
I absolutely loved the way this turned out. It made a great dinner after a not-so-great day, and it's going to become a permanent part of the tomato salad rotation around here. The combination of goat cheese, kalamata olives, crunchy onion, and salty capers were the perfect topping for a tomato. The blend of olive oil and balsamic vinegar married the flavors together perfectly. I don't think there is a single thing I would change about this salad, except to make it more often next summer!
Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette
(Makes 2 servings, adapted from The Low Carb Gourmet)
Ingredients:
4 vine-ripened tomatoes, cut into thick slices
2 T coarsely chopped Kalamata olives
2 T crumbled goat cheese (Chevre type)
Dressing Ingredients:
1 T capers, drained but not rinsed, chopped if large
1 T finely minced red onion
1/4 tsp. sea salt
2 T best quality balsamic vinegar (I like Fini brand)
3 T best quality extra-virgin olive oil
Instructions:
Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette(Makes 2 servings, adapted from The Low Carb Gourmet)
Ingredients:
4 vine-ripened tomatoes, cut into thick slices
2 T coarsely chopped Kalamata olives
2 T crumbled goat cheese (Chevre type)
Dressing Ingredients:
1 T capers, drained but not rinsed, chopped if large
1 T finely minced red onion
1/4 tsp. sea salt
2 T best quality balsamic vinegar (I like Fini brand)
3 T best quality extra-virgin olive oil
Instructions:
Wash tomatoes, slice thickly, and arrange on two serving plates. Crumble goat cheese over tomatoes. Whisk together balsamic vinegar, sea salt, and olive oil, then stir in capers and chopped onion. Spoon dressing over each serving of tomatoes and sprinkle kalamata olives over.
South Beach Suggestions:
This salad is perfect for The South Beach Diet, any phase, and would be great for a time when you want to impress someone. For phase one serve with Chicken and Veggie Kabobs with Garlic and Basil. For phase two or three, add something like Barley with Dried and Fresh Mushrooms.
This salad is perfect for The South Beach Diet, any phase, and would be great for a time when you want to impress someone. For phase one serve with Chicken and Veggie Kabobs with Garlic and Basil. For phase two or three, add something like Barley with Dried and Fresh Mushrooms.
10 comments:
Yes, I'd like some. And a little variation might be some black beans.
Beautiful picture.
I am so glad you are here, Kalyn, as I draw so many good ideas from your posts. I am trying very hard to be as low-carb as possible, and finding it a great challenge here in Wisconsin, where the food is hearty and rich. Then, too, there is my craving for carbs in the morning...
Anyway, thank you.
mmm...could use Roma tomatoes and make little appetizers outta this :)
Oh Baby! This is my kind of salad. Thank you, Kalyn, for the inspiration.
Kayln,
Hi. Great recipes!! I was looking for your sun dried tomato pesto recipe but can't find it. Do you have it listed on your blog? It was so tasty!! I want to try it!
Thanks!
Your neighbor!!
Those look so good! I just bought the same book and have been looking through it and saw this recipe a few days ago. Way to go!
And Mimi, I finally won the battle of the morning carbs by having a small bowl of steel cut oats topped with cottage cheese. It gives you warming, stay-with-you complex carbs balanced by a whopping 13 grams of protein. Toss on a few berries and some cinnamon and it will carry you through the morning like nobody's business.
Tanna, love the idea of the black beans. I like the picture except after I'd eaten it all I remembered I had taken a photo of tomato, egg, and olive salad (which looks similar because of the white eggs) and used the same plate! Oh well.
Mimi, thanks. I eat egg muffins mostly for breakfast.
Wheresmymind, roma tomatoes would be great. Next year I'm going to plant more romas.
Karina, I'm going to have it again tonight.
Maria, Hi! Sometimes I get behind adding recipes to the recipe index!! But you should be able to find it by typing "sun dried tomato pesto" in to the search box on the left hand side.
Christine, I love this cookbook. Also, another good idea for breakfast.
Thanks Kaylyn. I found the recipe:)
Maria, it's in the recipe index now too.
Oh. My. Sweet. Goodness that looks so good. Yum. Right up my alley kind of food.
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