Serves: 4
INGREDIENTS
- 8 Kumato® tomatoes, cut into wedges
- 4 green tomatoes, cut into wedges
- 8 cherry tomatoes, halved
- 12 ounces Coach Farm’s fresh goat cheese
- 4 tablespoons chives, minced
- 12 small, hand-torn basil leaves
- Fairway sea salt to taste
- Fairway black pepper to taste
- Vinaigrette (recipe below)
DIRECTIONS
- Cut the Kumato® and green tomatoes in half.
- Using a paring knife, carefully cut the core, in a triangular shape, out of each tomato half.
- Take each half, and cut it into thirds, creating medium-sized wedges.
- Next, cut the cherry tomatoes in half.
- Arrange all the tomatoes loosely in a large bowl.
- Break up the Coach Farm’s fresh goat cheese, and place it on top of the tomatoes.
- Sprinkle the chives and the hand-torn basil leaves on the salad.
- Pour the vinaigrette on top of the salad.
- Add salt and pepper to taste, and toss the salad well.
- Scoop the salad into four bowls, and serve.
Vinaigrette
INGREDIENTS
- 1/2 cup Fairway extra virgin olive oil
- 2 tablespoons Fairway red wine vinegar
- 1 tablespoon Dijon mustard
- Fairway black pepper to taste
DIRECTIONS
- Take a separate mixing bowl, add the Dijon mustard, the Fairway red wine vinegar, the Fairway sea salt and black pepper.
- Slowly drizzle the olive oil into the mixture while whisking vigorously for about 10 seconds until all the ingredients are blended together.
