Salad with sun-dried tomatoes and goat cheese
6 servings
150 minutes
This salad with sun-dried tomatoes and goat cheese is the embodiment of Italian gastronomic sophistication. Its roots trace back to Mediterranean culinary traditions where rich flavors meet simplicity in preparation. Sun-dried tomatoes roasted with garlic reveal a deep, sweet-spicy aroma complemented by the tanginess of pickled onions. A mix of fresh salad leaves adds lightness to the dish while goat cheese brings creamy softness and subtle nutty notes. The perfect balance of flavors is highlighted by a dressing of olive oil and red wine vinegar. This salad not only surprises with its harmonious combination of ingredients but also serves as an excellent light appetizer or accompaniment to main dishes. Italian simplicity, richness, and elegance are what make this salad a true culinary find.
1
First, you need to deal with the tomatoes. Preheat the oven to 100 - 120°C. Cut each tomato into 8 wedges, scoop out the seeds with a spoon, and place them on a baking sheet, keeping space between them. Sprinkle with finely chopped garlic, season with salt and pepper, and drizzle with olive oil before putting them in the oven. You now have 2 hours of free time. After that, take the tomatoes out and let them cool.
- Tomatoes: 3 pieces
- Garlic: 1 clove
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 3 tablespoons
2
Try to slice the onion as thinly as possible into half-rings. Place in a bowl, add salt, and drizzle with vinegar. Remember to mix with your hand and let it sit for 5-7 minutes. The vinegar will help reduce the sharpness of the onion, lightly marinating it, which is a great way to add onion to a salad without worrying about bad breath.
- Shallots: 1 piece
- Salt: to taste
- Red wine vinegar: 1.5 tablespoon
3
In a large bowl, mix salad leaves, onion, and tomatoes, these capsules full of killer, rich tomato flavor. Dress with olive oil and vinegar (don't overdo the vinegar, as we've sprayed it on the onion), season with salt and pepper.
- Mixed salad leaves: 350 g
- Shallots: 1 piece
- Tomatoes: 3 pieces
- Olive oil: 3 tablespoons
- Red wine vinegar: 1.5 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Serve in a deep plate, crumbled with goat cheese on top. Enjoy!
- Goat cheese: 200 g