Goat Cheese, Tomato & Arugula Salad Recipe

Oven-dried tomatoes and a balsamic vinaigrette make this salad, from the authors behind Fresh: Seasonal Recipes Made With Local Foods, a gourmet starter or first course.

Oven-Dried Tomatoes
12 ripe, thick-skinned tomatoes (such as Cascades or Romas)
1 tbsp olive oil
1 tsp salt

Balsamic Vinaigrette
1/4 cup balsamic vinegar
3/4 cup olive oil
1 tsp honey

Goat Cheese & Arugula
5 oz. fresh goat cheese
5 oz. fresh arugula


Oven-Dried Tomatoes

Step 1: Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Step 2: Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.

Balsamic Vinaigrette

Step 1: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.

Goat Cheese & Arugula

Step 1: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2″ ring mould.

Step 2: Wash and dry arugula and mound on individual plates.

Step 3: To serve, top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.

Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).

Photo Fresh Cookbook


John James Sherlock