Heidi's Recipe

Tomato Salad

Category: Salads

4 oz lettuce mix
1 c citrus vinaigrette (below)
2 beefsteak tomatoes
4 roma tomatoes
12 red grape tomatoes, in half
12 yellow pear tomatoes, in half
4 T basil, cut 1/8" julienne
8 basil Leaves
12 garlic crouton rounds (below)
1/2 c goat cheese (below)
salt to taste

Place lettuce in a bowl; add 1/4c citrus vinaigrette.
Mix until coated; place on chilled plates.
Cut beefsteak into 1/4" slices, roma tomatoes into 1/8" slices.
Place tomatoes on a platter; coat with vinaigrette.Shingle 4 slices of the marinated es to the
Season tomatoes lightly with salt; garnish with basil.
Sprinkle goat cheese andcroutons over toms.

Citrus Vinaigrette
1/2 c white wine vinegar
1/4 c oj
1 T lemon juice
1/4 c extra virgin olive oil
1 T mustard
1 T garlic, mince
1 t parsley
1 T brown sugar
1/4 t salt & black pepper

Combine all in a blender; process until blended.
can be made 1 day in advance.

Seasoned Goat Cheese
1 T olive oil
1/4 c sweet onion, 1/4" diced
4 oz goat cheese
1 tomato, seeded and diced 1/4"
1 T cilantro
1/4 t hot pepper sauce
salt n pepper
12 garlic croutons rounds (below)

Heat olive oil in a pan medium, add garlic and onions; sauté until onions are translucent.
Remove from heat; cool to room temp.
Blend mixture with the remaining ingredients.
Adjust seasoning with salt and pepper.
Can be made 1 day in advance.

Garlic Crouton Rounds
1 loaf Cuban bread or French baguette, 1/4" Slices
8 T butter, soft
2 cloves garlic, mince
2 T parsley

Preheat oven 350F.
Cut bread crosswise into 24 - 1/4" thick slices, set aside.
Blend garlic, parsley and butter.
Spread top and bottom of each slice with garlic butter.
Place on a cookie sheet. Bake 5 min.