- Course: Cold Appetizer, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 16 Times
Salade de Tomates-Cerises et Olives Noires
Come August, our vegetable garden is brimming with all manner of tiny tomatoes—round ones, oval ones, varieties shaped like a pear, and even like a pigeon heart, the coeur de pigeon variety. That’s when this salad is a godsend, for when the crop is in, it must be consumed. This is also a good way to use up any leftover bits of soft cheese: sometimes I combine crumbed blue cheese, goat’s milk cheese, and soft sheep’s milk cheese.
- 4 cups cherry tomatoes, preferably a mix of red, yellow, and green varieties
- 3 ounces fresh goat’s milk cheese, cubed
- 20 ripe black olives, pitted and halved
- ¼ cup fresh basil leaves, cut into chiffonade
- 2 tablespoons freshly squeezed lemon juice, or to taste
- Fleur de sel
- Freshly ground black pepper
Stem and halve the tomatoes. In a large bowl, combine the ingredients and toss gently to blend. Taste for seasoning.
© 2007 Patricia Wells
Nutritional information is provided by the author.
60 calories per serving
3 g fat
1 g protein
8 g carbohydrates