Tomato Lemon Basil and Goat Cheese Salad

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 4

Extra virgin olive oil and Balsamic Vinegar enhance a wonderful flavor on these fresh Brandywine Heirloom Tomatoes. Servr with a sandwich or a cup of soup for a light lunch.

Ingredients:

3 large tomatoes (brandywine heirloom)

16 lemon basil (leaves)

5 ounces goat cheese (fresh and creamy)

1 large japanese cucumber (sliced)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

3 teaspoons fine sea salt

2 teaspoons ground black pepper

Directions:

1. Core and slice tomatoes about 1/4 inch thick. Chill tomatoes for 30 minutes.
2. Rinse lemon basil leaves under cold water, dry with a paper towel. Slice goat cheese about 1/8 inch thick.
3. Peel and slice cucumber about 1/8 inch thick. Sprinkle 1 teaspoon fine sea salt over cucumbers and let stand for 5 minutes. Rinse cucumbers under cold water and dry with a paper towel.
4. Place a tomato slice on a chilled plate. Place a lemon basil leaf on tomato and top with a slice of goat cheese. Place 2 cucumber slices beside the tomato.
5. Drizzle extra virgin olive oil and balsamic vinegar over salads. Season with fine sea salt and fine ground black pepper to taste.
6. Chef's Note: Use a Mandoline to slice the tomatoes and cucumbers.

By RecipeOfHealth.com