We had our Christmas get together recently. There was food. And booze. Lots of booze. And I roasted my first ever turkey!! It was a 8.6kg monster. And it was not enough.
December in Australia is hot. So salads are a prerequisite of Christmas meals here. Especially as the turkey wasn’t stuffed. We had a couple of things this year, including some deviled eggs, a smoked salmon and cucumber thingy, a sorta-Greek salad, and a marinated tomato salad. With goats cheese. And a balsamic reduction. It was good. So good we made it again 2 days later. And then again the day after that (might also be due to having a Costco sized pack of goats cheese in my fridge).
This tomato salad disappeared pretty quickly. And if you can’t be bothered reducing the balsamic, or just feel like a little bit more zing with your salad, feel free to substitute with some red wine vinegar instead. We did.
Marinated Tomato and Goat’s Cheese Salad with Sweet Balsamic Reduction
- 500g grape tomatoes (I used a tomato medley that had good color variations)
- 2 teaspoons salt
- 1/2 cup balsamic vinegar
- 2tbsp olive oil
- Pepper to taste
- 1/2 cup chopped onion (spring or Spanish)
100-150g goat’s cheese
- Cut tomatoes (small ones in half, larger ones in quarters). Sprinkle salt over the top. Toss to combine. Cover and leave to rest for 30 minutes to overnight.
- Place the vinegar in a small saucepan and cook over low heat until reduced by half. It should be nice and syrupy. Leave to cool.
- By now the salt should have pulled out a lot of liquid from the tomatoes. Pour this off.
- Add the olive oil, pepper and onions to the tomatoes. Toss well.
- Put the tomatoes onto a dish and dot with crumbled goats cheese.
Note: If using red wine vinegar, I’d suggest adding the cheese before tossing. This gets the dressing all creamy 😉