Heirloom Tomato Salad with Goat Cheese and Arugula

Simple and delicious, this recipe hailed from the renowned Maisonette restaurant of Cincinnati, Ohio.

Heirloom Tomato Salad with Goat Cheese and Arugula

By Sue Lau | Palatable Pastime

This is a recipe I came across on the internet some years back, attributed to the
Maisonette restaurant in Cincinnati Ohio. Sadly, they have since closed their
doors, and perhaps this is the only way I can have a taste of their fine food.

This recipe is fabulous, of course, but much of that depends on the tomatoes,
which should be garden fresh, and heirloom- I like the Brandywine type myself,
but other heirloom varieties will do.

Heirloom Tomato Salad with Goat Cheese and Arugula

  • Servings: 4
  • Difficulty: easy
  • Print

  • 4 large ripe heirloom tomatoes
  • 5 ounces soft freshgoat cheese, cut into wheels
  • 1/2  cup shelled roasted pistachios, chopped
  • 4 cups arugula or 4cups baby spinach
  • 1/2  cup extra-virgin olive oil
  • 1 lemon
  • 1-4  tablespoonaged balsamic vinegar, to taste
  • salt and fresh ground black pepper to taste
  • 2  cherry or grape tomatoes
  1. Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
  2. Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
  3. Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.
  4. Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
  5. Place approximately one cup of the arugula salad into the center of the tomatoes
  6. Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.

From the kitchen of palatablepastime.com

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