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Recipe: Tomato and Goat-Cheese Salad with Basil Vinaigrette

Martha Stewart
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 Goat cheese and tomato salad

Everyday Food, July/August 2008

Prep Time 10 minutes
Total Time 10 minutes
Yield Serves 4


  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • Coarse salt and ground pepper
  • 3 ounces fresh goat cheese
  • 3 medium tomatoes, cored and sliced crosswise 1-inch thick


1. In a blender, combine basil, oil, vinegar and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.

2. With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

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