When it's tomato season, I could eat this salad every day!
It's inspired by an incredible tomato salad at the Restaurant at Wente Vineyards in Livermore. As soon as I tasted it, I was reminded of the delicious summer tomatoes my mother picked from her garden many years ago. The tomatoes had just the right balance of acid and sweetness. Arthur Wall, the fabulous chef at Wente, served them with a little of the creamiest Laura Chenel goat cheese and drizzled Arbequina virgin olive oil onto the top. I loved the sweetness and simplicity of torn basil leaves and the light dusting of sea salt and cracked black pepper that left their taste in my mouth long after I'd finished my salad. Hope you enjoy it as much as I do!
Heirloom tomatoes of different varieties and colors, cut into different shapes and sizesSea salt and freshly cracked black pepperFresh goat cheeseWhole basil leaves, torn into piecesExtra virgin olive oil
Arrange the tomatoes on a platter and season with salt and pepper. Crumble the goat cheese onto the tomatoes. Tear the basil leaves and sprinkle onto the top. Drizzle with olive oil.
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