0.0 – 0 reviews • Tomato Salad
| Level: |
Easy |
| Yield: |
6 servings |
Ingredients
- 4 cloves garlic
- 3 tablespoons sherry vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 4 tablespoons olive oil
- 3 medium shallots, minced
- 4 green onions, light and dark green parts only, thinly sliced on the diagonal
- 2 plum tomatoes, thinly sliced
- 2 Anaheim chiles, roasted, peeled, and cut into thick julienne (see Note)
- 1 Poblano chile, roasted, peeled, and cut into thick julienne (see Note)
- 1 red bell pepper, cut into thin rings, seeds and stems discarded
- 1 yellow bell pepper, cut into thin rings, seeds and stems discarded
- 1 green bell pepper, cut into thin rings, seeds and stems discarded
- 1/2 cup crumbled fresh goat cheese
Instructions
- In a small saucepan of boiling water, blanch the garlic for 3 minutes. Drain and, when cool, cut into slivers. In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified. Stir in the shallots and green onions.
- Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter. Drizzle the dressing over, toss again, and scatter on the crumbled cheese.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
181 |
| Total Fat |
13 g |
| Saturated Fat |
3 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
5 g |
| Cholesterol |
7 mg |
| Sodium |
274 mg |