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Anne Burrell's Heirloom Tomato Salad

PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
(10)
Anne Burrell's Chicken Milanese with Escarole Salad + Heirloom Tomato Salad + Olive Oil Cake
Anne Burrell's Chicken Milanese with Escarole Salad + Heirloom Tomato Salad + Olive Oil CakeNathan Congleton / TODAY
PREP TIME
10 mins
SERVINGS
2
RATE THIS RECIPE
(10)

Ingredients

  • 1 cup baby arugula, washed
  • 1/4 cup high-quality extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Kosher salt
  • 5-6 assorted heirloom tomatoes, cut into wedges and various other shapes
  • 1 tablespoon chopped fresh oregano
  • 4 slices grilled baguette
  • 4 ounces goat cheese, room temperature
  • Chef notes

    These tomatoes are the crescendo of what mother nature has been working on all season long! Pairing the sweet and tart tomatoes with creamy and tangy goat cheese makes this salad really exceptional.

    Technique tip: Dress the arugula with a little extra virgin olive oil, some type of acid like red wine vinegar and salt.

    Swap option: If you don't want to use goat cheese, you can substitute with ricotta or mozzarella! There is nothing better than summer tomato season.

    Preparation

    1.

    In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.

    2.

    Toss the tomatoes with the remaining olive oil, vinegar, oregano and salt. Arrange the tomatoes on the serving plates.

    3.

    Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.