Tomato Goats Curd Basil Salad With Raspberry Vinegar Dressing Food

TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
• With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

TOMATO, GOAT'S CURD & BASIL SALAD WITH RASPBERRY VINEGAR DRESSING

Steps:

• Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
• Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
• Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat's curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO BASIL SALAD

Steps:

• Cut tomatoes in quarters or eighths, depending on size.
• Roughly chop basil and place in glass container.
• Add garlic.
• Mix together thoroughly balsamic vinegar and olive oil.
• (A couple of tbsp of each), and pour over basil-garlic mix.
• Season with salt and pepper.
• Cover tightly and marinate at room temperature for 6-8 hours.
• Do not refrigerate before serving.