Heirloom Tomato Salad with Aged Goat Cheese

This heirloom tomato salad with aged goat cheese combines the flavors of juicy, creamy, crunchy, salty and spicy that all compliment each other deliciously. A simple vinaigrette of golden balsamic vinegar and olive oil is the perfect dressing.

5 from 15 votes

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Prep Time: 14

Cook Time: 5

Total Time: 19

Servings: servings

Calories: 281kcal

Author: Pat Nyswonger

Ingredients

6 ounces prosciutto
2 large fresh red heirloom tomatoes
2 medium fresh yellow tomatoes
4 thick slices Humboldt Fog® aged goat cheese
1 cup fresh radish microgreens

For the Golden Balsamic Vinaigrette:

1/4 cup golden balsamic vinegar
1/2 cup olive oil
1 garlic clove grated or minced
Salt and freshly ground pepper to taste

Instructions

Preheat the oven to 425°F and line a small baking sheet with foil. Set a wire rack on the foil and lay the thin slices of prosciutto on the rack. Roast for about 5 minutes or until crisp. Transfer from the oven and place on paper towels to absorb any oil residue.

For the Vinaigrette:

Add the vinegar, oil, garlic, salt and pepper to a mason jar, put the lid on and shake to blend.

To assemble the individual salads:

Cut each tomato crosswise into four thick slices. Arrange one slice of the red tomato on each of four salad plates. Arrange a yellow tomato slice on top of the red tomato at an angle. Spoon a portion of vinaigrette on each serving of tomatoes and add a generous slice of the aged goat cheese alongside. Add an equal portion of the prosciutto 'shingles' to the top of each salad and garnish with 1/4 cup of the radish microgreens.

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