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Heirloom Tomato Salad with Goat Cheese and Arugula

Sue Lau
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Prep Time 15 mins
Course Salad
Cuisine French
Servings 4


  • 4 large ripe heirloom tomatoes
  • 5 ounces soft fresh goat 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 tablespoon aged balsamic vinegar (to taste)
  • salt and fresh ground black pepper to taste
  • 2 cherry or grape tomatoes


  • Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
  • Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
  • Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.
  • Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
  • Place approximately one cup of the arugula salad into the center of the tomatoes
  • Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.


From the kitchen of palatablepastime.com
Keyword Maisonette restaurant
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