Heirloom Tomato Salad with Oranges, Goat Feta, Olives and Tarragon
Recipe Date:
September 17, 2022
Serving Size:
2
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/4 cup red wine vinegar
- 1 tbsp orange zest
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp minced shallot
- 1/2 cup extra virgin olive oil
- sea salt and freshly ground black pepper to taste
- 2 cups baby arugula or spinach
- 4 large, ripe heirloom tomatoes, cored and cut into ¼ inch thick slices
- 8 ozs goat feta or chevre, cut into small cubes
- 2 tbsps fresh tarragon leaves or ¼ cup torn basil leaves
- 1/4 cup pitted Nicoise, Gaeta or Kalamata olives
Directions
Salad Directions:
- In a small bowl, dress the arugula lightly with vinaigrette, reserving the remainder for the tomatoes and oranges. Season dressed arugula with sea salt and pepper to taste. Set aside.
- Arrange tomatoes and oranges alternately on a chilled serving platter, or 4 chilled salad plates.
- Drizzle liberally with vinaigrette.
- Distribute the dressed arugula, olives and feta evenly over the plates.
- Sprinkle with tarragon leaves or basil.
- Season with sea salt and pepper.
Vinaigrette Directions:
- In a small bowl, mix the vinegar, orange zest, Dijon mustard, honey and shallots.
- Slowly whisk in the olive oil.
- Season to taste with sea salt and freshly ground black pepper.
