Salad with Sun-Dried Tomatoes and Goat Cheese
Salads • Italian
Description
Salad with sun-dried tomatoes and goat cheese
Ingredients
- Tomatoes 3 pieces
- Mixed salad greens 10 oz
- Shallot 1 piece
- Garlic 1 clove
- Goat cheese 5 oz
- Olive Oil 3 tablespoons
- Red Wine Vinegar 1½ tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, let's prepare the tomatoes. Preheat the oven to 100 - 120°C (212 - 248°F). Cut each tomato into 8 wedges, scoop out the seeds with a spoon, and place them on a baking sheet, keeping some space between them. Sprinkle with finely chopped garlic, season with salt and pepper, and drizzle with olive oil before placing in the oven. You will have 2 hours of free time. After this time, remove the tomatoes and let them cool.
Step 2
Try to slice the shallot as thinly as possible into half-moons. Place it in a bowl, season with salt, and drizzle with vinegar. Gently mix with your hand and let it sit for 5-7 minutes. The vinegar will help to mellow the sharpness of the shallot, lightly marinating it; this is a great way to add shallots to the salad without worrying about bad breath.
Step 3
In a large bowl, combine the salad greens, shallot, and tomatoes, which are like capsules filled with intense, rich tomato flavor. Dress with olive oil and vinegar (don't overdo it with the vinegar since we already drizzled it on the shallot), and season with salt and pepper.
Step 4
Serve in a deep plate, crumbled with goat cheese on top. Enjoy!
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