To the fresh tomatoes and fresh basil leaves, I add several paper-thin slices of Vidalia onions, with a few sprinkles of crumbled goat cheese...and it doesn't get any better than this. My husband dresses this salad with either balsamic vinegar dressing, olive oil and vinegar, or a bottled Vidalia onion dressing. I use only fresh ground black pepper as the goat cheese melts slightly with the tomato juice and nothing else is needed. It's such a sad day when the heirlooms are finished for the season, and we have to wait another year for such a delicious tomato treat.
I serve this salad almost every night when in season, and would never hesitate to serve it to even the fussiest dinner guests.
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