Tomato and Herb Salad with Fresh Chive Cheese

This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 59 %
Protein 8.5 g
Fat 15 g
Satfat 5.8 g
Carbohydrate 17 g
Fiber 1.5 g
Sodium 424 mg
Cholesterol 32 mg

Ingredients

2 pounds assorted vine-ripened tomatoes
About 1 tsp. sea salt
1 1/2 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 to 3 sprigs marjoram, plus flowers if any
10 to 12 basil leaves, plus flowers if any

Preparation

1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.

2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.

3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

Note: Nutritional analysis is per serving.

Note:

August 2008