CRISPY GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
- Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
- Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
- For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
- Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
- Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.
LENTIL, TOMATO AND GOAT CHEESE SALAD
Provided by Marian Burros
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
- Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
- Wash, trim and cut white part from leek; mince white part.
- Wash, trim and chop fennel bulb.
- Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
- Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
- Mince garlic.
- When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
- Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
- Wash, dry and chop basil; stir 2 tablespoons into lentils.
- Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams
More about "tomato lemon basil and goat cheese salad recipes"
LEMON CHICKPEA TOMATO GOAT CHEESE SALAD RECIPE
From thechiappas.com
Servings 4Total Time 20 minsEstimated Reading Time 3 mins
- ROUGHLY chop the tomatoes and add to a serving bowl. Rip in most if the basil leaves, keep the baby leaves to one side.
- PLACE a small frying pan on a low heat, add the walnut halves and cook for 5 minutes until toasted and smelling delicious. Leave to rest to the side.
SUMMER TOMATO SALAD WITH GOAT CHEESE – KALYN'S KITCHEN
15-MINUTE TOMATO GOAT CHEESE SALAD WITH …
From playswellwithbutter.com
5/5 (1)Calories 185 per servingCategory Side Dish Recipes
TOMATO LEMON BASIL AND GOAT CHEESE SALAD
From cdkitchen.com
Servings 4Total Time 45 mins
TOMATO SALAD WITH GOAT CHEESE AND BASIL RECIPE
From myrecipes.com
5/5 (5)Total Time 1 hr 5 minsServings 6Calories 108 per serving
MEDITERRANEAN CHICKPEA SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
QUINOA SALAD WITH SPINACH, TOMATOES AND GOAT CHEESE
From familyfoodonthetable.com
GOAT CHEESE PASTA SALAD - FOXES LOVE LEMONS
From foxeslovelemons.com
HEIRLOOM TOMATO AND GOAT CHEESE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEDITERRANEAN SCALLOPS WITH TOMATOES, CAPERS, AND LEMON GARLIC
From juliasalbum.com
PEACH SALAD WITH BASIL AND GOAT CHEESE | THE …
From themediterraneandish.com
CREAMY TOMATO AND GOAT CHEESE SALAD | READY SET EAT
From readyseteat.com
LEMON ORZO PASTA SALAD (WITH GOAT CHEESE)
From cookedbyjulie.com
WARM FRENCH GOAT’S CHEESE SALAD (SALADE DE …
From recipetineats.com
ORZO PASTA SALAD WITH LEMON BASIL DRESSING
From feastingathome.com
TOMATO, BASIL, GOAT CHEESE SALAD RECIPE - EAT …
From eatsimplefood.com
BALSAMIC TOMATO BASIL SALAD - THE FORKED SPOON
From theforkedspoon.com
SUMMER SALAD WITH PEACHES AND GOAT CHEESE …
From simplyrecipes.com
HEIRLOOM TOMATO GOAT CHEESE SALAD - WHAT'S GABY …
From whatsgabycooking.com
19 HEALTHY SALAD RECIPES FOR A LIGHT AND FLAVORFUL MEAL - THE …
From thepioneerwoman.com
SUN-DRIED TOMATO, WHITE BEAN, AND GOAT CHEESE PASTA SALAD.
From halfbakedharvest.com
You'll also love