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Category: Recipes
Prep Time: Cook Time: Total Time:
3 tomatoes
16 lemon basil leaves
5 oz. goat cheese (creamt)
1 cucumber
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons black pepper (fine)
2 teaspoons sea salt
1.) Wash, core and slice tomatoes. Chill the tomatoes for 30 minutes.
2.) Slice the goat cheese thin. Use a very
sharp knife. Submerge the knife in very hot
water after each cut and the cheese will not break.
3.) Wash the lemon-basil leaves, dry with
paper towel and set aside.
4.)Peel the cucumber and slice lengthwise; about 1/8 of an inch thick. Now cut the cucumbers about 2 inches long.
Assemble the Salad:
Place a slice of tomato down the middle of a medium platter. Place a fresh lemon-basil leaf on the tomato and a slice of fresh goat cheese on the tomato. Repeat this step until all of the tomatoes are on the platter. Place the slices of cucumber evenly on each side of the tomatoes.
Drizzle extra-virgin olive oil and balsamic vinegar over the salad.
Season with sea salt and fine black pepper to taste.
Yields: 4 Servings
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Tomato Lemon Basil and Goat Cheese Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
3 tomatoes
16 lemon basil leaves
5 oz. goat cheese (creamt)
1 cucumber
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons black pepper (fine)
2 teaspoons sea salt
1.) Wash, core and slice tomatoes. Chill the tomatoes for 30 minutes.
2.) Slice the goat cheese thin. Use a very
sharp knife. Submerge the knife in very hot
water after each cut and the cheese will not break.
3.) Wash the lemon-basil leaves, dry with
paper towel and set aside.
4.)Peel the cucumber and slice lengthwise; about 1/8 of an inch thick. Now cut the cucumbers about 2 inches long.
Assemble the Salad:
Place a slice of tomato down the middle of a medium platter. Place a fresh lemon-basil leaf on the tomato and a slice of fresh goat cheese on the tomato. Repeat this step until all of the tomatoes are on the platter. Place the slices of cucumber evenly on each side of the tomatoes.
Drizzle extra-virgin olive oil and balsamic vinegar over the salad.
Season with sea salt and fine black pepper to taste.
Yields: 4 Servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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