Saturday, April 28, 2007

Sliced Tomato, Olive, and Goat Cheese Salad



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)

Dressing:
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.
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5 comments:

Katie said...

I planted my tomatoes last week and I've been down encouraging them to greatness. One of the cherry plants already has a flower...
There's just no comparison to home-grown... Happy Tilling Day!

Christine said...

Beautiful, Kalyn. Love the recipe and I'm soooo jealous that you will be planting tomatoes today. This is the beginning of the season for this hot Sacramento valley transplant to begin grumbling that she can't grow tomatoes on the foggy north coast. I keep telling myself to get over it...
:))

kbabe1968 said...

OHHHHHH MY!!! That looks and sounds so yummy. I cannot wait to try it! Such a great twist on a classic caprese type salad. Oh wow....I love that grilling season is hitting the east coast! I think you also inspired me to plant my own garden.

Karina said...

You are one lucky lady! All those fabulous men. ;-) This salad looks so tasty - and perfect for spring. Yum.

BTW - traveling to Moab on Monday for a quick trip. I wish we were going to be closer to SLC.

xoxo

Karina

Kalyn said...

Katie, didn't get the tomatoes in the ground yet, but have spend a whole day weeding and getting things ready! Tomatoes before you know it.

Christine, my condolences on the lack of tomato weather!

Kbabe, thanks. It's garden planting time for sure!

Karina, the men are so wonderful to me. If it wasn't end of level tests or if Moab was a bit closer, I'd be seriously tempted to drive down and meet you. Maybe we can do that this summer when I'm off work! We could have so much fun spending a couple of days in Moab.

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