Description
Juicy, peak-season tomatoes don’t need much to shine – but a few thoughtful additions make them extra-special. So if you’re craving a summer tomato salad that’s not Caprese, this Tomato Goat Cheese Salad is the perfect way to switch things up!
Heirloom tomatoes paired with creamy tangy goat cheese, a light honey balsamic, and plenty of crispy garlic breadcrumbs for crunch.
It’s simple but layered, fresh but satisfying, and exactly the kind of effortless summer dish you’ll want to make on repeat while tomatoes are at their best.
Ingredients
- 2 pounds heirloom tomatoes (see Recipe Notes)
- kosher salt
- 2 ounces goat cheese, crumbled
- balsamic honey (below)
- 1 batch crispy garlic breadcrumbs
for the balsamic honey:
- 3 tablespoons white balsamic vinegar (see Recipe Notes)
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves (from about 8-10 sprigs)
Instructions
Method Overview:
Slice and salt the tomatoes to draw out excess moisture. Whisk together the balsamic honey. Arrange the tomatoes on a platter, top with crumbled goat cheese, and drizzle with the balsamic honey. Finish with crispy garlic breadcrumbs and serve immediately.
Step-by-Step Instructions:
- Slice and season the tomatoes: Slice larger tomatoes into planks or wedges, and halve or quarter smaller ones if needed. Arrange the sliced tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season with ½ teaspoon kosher salt. Top with another layer of paper towel, gently pressing so it comes into contact with the tomatoes. Set aside for 10-15 minutes to draw out excess moisture.
- Prepare the honey balsamic: In a small bowl, combine the white balsamic vinegar, honey, and fresh thyme leaves. Whisk to combine. Set aside. (This is also a great time to prepare the crispy garlic breadcrumbs.)
- Assemble the tomato goat cheese salad: Pat the tomatoes dry to remove any excess moisture, then arrange on a large plate or serving platter. Sprinkle the crumbled goat cheese over top. Drizzle the balsamic honey over the tomatoes and cheese, then finish with a generous sprinkling of crispy garlic breadcrumbs.
- Serve immediately with an extra drizzle of olive oil, fresh thyme leaves, or a few cracks of black pepper as desired. Enjoy!
Equipment
Zwilling 5-Inch Serrated Knife
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Zwilling Madura Plus Non-Stick Fry Pan
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Buy Now → Notes
- Heirloom tomatoes: I like to use a mix of larger heirloom tomatoes and smaller cherry or grape varieties for the best flavor and presentation. There are no strict rules here – just grab whatever looks best at the farmer’s market!
- White balsamic vinegar is lighter in both color, texture, and flavor than traditional balsamic – think drizzly and tangy vs syrupy and caramelly. I like to use it here to keep the colors of the heirloom tomatoes vibrant and fresh – its acidity is also a nice contrast against rich and creamy goat cheese. That said, you can definitely substitute regular balsamic – just note the flavor will be slightly deeper and the color darker.
Portions and Serving Suggestions:
- Portions: As written, this recipe yields a large tomato goat cheese salad, suitable for feeding a crowd of 4-6 as an appetizer/side dish or 2-3 as a light lunch or dinner. You can easily halve or double the recipe to feed a smaller or larger crowd, as needed.
- Serving suggestions: This is the perfect light, fresh tomato salad for any of your favorite summery main dishes. I often pair it with my Super Simple Grilled Lemon Herb Chicken or Seriously Perfect Grilled Steak for an easy summer dinner, but it also holds its own at a summer dinner party alongside Tuscan-Inspired Grilled Spatchcock Chicken or Stuffed Pork Chops with Prosciutto and Asiago. You can’t go wrong!