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Starfield Vineyards

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Recipes

Heirloom Tomato Salad with Oranges, Goat Feta, Olives and Tarragon

Heirloom Tomato Salad with Oranges, Goat Feta, Olives and Tarragon
Recipe Date:
August 16, 2019
Serving Size:
2
Cook Time:
00:00:00
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.

Download a printable PDF of this recipe.

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