Marinated Tomato And Goat’s Cheese Salad

xmas 003

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

  1. 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.
  2. 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.
  3. By now the salt should have pulled out a lot of liquid from the tomatoes. Pour this off.
  4. Add the olive oil, pepper and onions to the tomatoes. Toss well.
  5. 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 😉