Easy Heirloom Tomato Salad with Goat's Cheese & Herbs

Happy New Year everyone. I hope that you had a wonderful holiday season. It is amazing how fast Christmas and New Year fly by after all the preparation we put into it. Did you do anything special? Our holiday season took an unexpected turn for the worse with both J.D and I suffering from gastro during this period. Hubby and I didn't get a lot of sleep during this time with nursing a sick toddler, me feeding a baby and suffering from gastro myself. Not to mention loud neighbourhood parties happening till all hours just to add more torture to an already sleep deprivated family. So we didn't really have a nice Christmas time at all. It will be one we want to forget but will be written in the history books for how terrible it was. I want to move on and start this new year afresh now and in the words or Taylor Swift I'm going to shake it off...shake it off.

I think January for me (and probably everyone else) is a month of eating fresh, delicious, seasonal food and packing away the sugary junk of the holiday season. Oh don't get me wrong I still have a cupboard full of shortbread, rocky road, peanut M & M's (oh they are so hard to resist), chips and multitudes of other christmas goodies that we didn't get through. However my body needs some good, healthy food after eating pretty bad over the holiday season. I am trying to choose nourishing foods to get me back on track to healthy eating. I love my salads and would eat them every day for lunch if I had someone to chop it all up for me. However I get lazy and find lately since Little Miss has been born I reach into the depths of my over stocked freezer and pull out a piece of bread to toast. Slather on some Vegemite and avocado (yes it sounds strange but is a great combination) and that's my lunch. Not bad but not great either. I know a lot of people get on the healthy eating/exercise bandwagon in January and tumble off it by February. For me it's about eating right again and getting out of the lunchtime toast funk. I want to share with you this month some easy, healthy and nourishing salads that are quick, simple and use seasonal produce.

You really can't beat freshly picked, vine ripened tomatoes in summer. It is the only time of the year I really enjoy tomatoes as the rest of the year even though they look ripe they certainly don't taste it. My brother and his wife have gone overseas for a month during the Christmas break to visit her family in Holland. While they were away their veggie patch has gone nuts and there heirloom tomatoes are dripping off the bushes ready to be picked. So we stepped in to help out and picked the ripe ones off the bush while they are away. I love different coloured vegetables such as purple or white carrots and these gorgeous yellow and striped tomatoes. I didn't want to mess to much with this gorgeous produce so I created this uber simple tomato salad using the fresh produce we had picked. You could probably call this a bit of a non-recipe but I wanted to share with you how to use amazing produce done in a simple yet striking manner.

I totally recommend serving this salad at room temperature as I find tomatoes have a much richer flavour this way. I simply sliced a variety of different heirloom tomatoes and layered them onto a vintage plate. What you serve it on will also make this dish so keep that in mind. I then added chunks of marinated goats cheese, which I bought from aldi - totally divine in itself. I then added a simple drizzle of white balsamic vinegar, olive oil and a good pinch of salt and pepper.  I would recommend leaving the salt and pepper off if you are making it in advance. Add it just before serving as it will make the tomatoes release too much juice otherwise. I finished the whole plate off with a sprinkling of fresh herbs such as basil, mint and lemon balm to add a bit of zip. If you have a penchant for chilli and few dried chilli flakes wouldn't go astray sprinkled on top either. Mmmm must try that version.

This would go down a treat at a BBQ or picnic or like me I snacked on this for lunch with a tin of tuna and some cruskits. Delicious. So don't be scared to let produce shine on it's own with a few tiny additions to elevate it to a new level.

Heirloom Tomato, Goats Cheese & Herb Salad

Prep Time: 10 min
Cook Time: nil
Serves: 4 (as a side)

  • 6 heirloom tomatoes of varying colours and sizes
  • 2-3 tablspoons marinated soft goats cheese
  • olive oil
  • white balsamic vinegar
  • salt/pepper
  • fresh herbs - basil, mint, lemon balm etc
  1. Finely slice the tomatoes and arrange decoratively onto a nice platter or plate.
  2. Add the goat's cheese into chunks over the top of the tomatoes.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Sprinkle with salt and pepper and finish off with herbs on top.
Cooks Notes
If you are making this in advance don't add the salt and pepper until serving as it will cause the tomatoes to release to much juice.
Serve the tomatoes at room temperature to get the most flavour from them
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