When I planted my garden last year, I declared the day you get your garden tilled is the best day of the year! It's garden tilling day again at Kalyn's Kitchen, and my generous brother Dave is outside right now tilling my garden. I know I talk about Rand on the blog a lot, since he's the one who helps me here, but the truth is all my brothers and brother-in-laws help me more than anyone can imagine, and I love and appreciate them all so much.
Later today I'll be planting tomato plants, and fantasizing about creating wonderful tomato salads for months and months. Fresh tomatoes from the garden is something I'd never get tired of eating. This recipe favorite is a tomato salad I made last summer, with a note that I wouldn't change a thing, except to make this more often!
Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette
(Makes 2 servings, adapted from The Low Carb Gourmet)
4 vine-ripened tomatoes, cut into thick slices
2 T coarsely chopped Kalamata olives
2 T crumbled goat cheese (Chevre type)
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
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 is a perfect main dish salad for any phase of the South Beach Diet. If you wanted to serve it as a side dish, the salad would go nicely with Very Greek Grilled Chicken or Roasted Chicken.