Dish of the Day: The Reluctant Vegetarian’s Tomatoes, Goats Cheese and Herb Salad

Anna Barnett

IMG 2960 1024x1024 Dish of the Day: The Reluctant Vegetarians Tomatoes, Goats Cheese and Herb SaladThis recipe is all about quality of ingredients so make sure you opt for the best and most ripe versions of everything listed, it will honestly make all the difference. Recipes don’t get simpler than this one so as soon as the suns out and you feel like pretending you’re somewhere Mediterranean get cooking this. It’s perfect just as it is or as an accompaniment to a large serving of pasta.

Preparation Time -5-10 minutes

Cooking Time – 5 minutes

Feeds – 4


6-8 Large ripe tomatoes (Yellow, Orange and Green are all in season so experiment and mix it up a bit)– Slice into quarters

Generous sprinkle of rock salt and white and freshly ground black pepper

2 Gloves of garlic – Crushed and finely chopped

100g of Capers (add a glug of the vinegar from the jar too)

Big handful of parsley- Finely sliced

Big Handful of basil leaves – Roughly torn

250-300g Goats cheese (vegetarian) – Roughly broken up

Big glug of white wine vinegar

Generous glug of extra virgin olive oil


Slice the fresh ripe tomatoes and place in a large serving bowl or plate and season.

Throw in the chopped garlic, capers, vinegar from the capers, parsley and basil followed by the crumbled goats cheese. Add a big glug of white wine vinegar and roughly mix so all flavours combine and then drizzle over the extra virgin olive oil and a little extra seasoning.

Serve straight away- mop up left over oil and vinegar with a big hunk of sourdough. No part of this dish should go to waste.

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