Tomato Salad with Goat Cheese and Basil

Tomato Salad with Goat Cheese and Basil Recipe
Photo: Iain Bagwell; Stylist: Cindy Barr
Choose a variety of tomato colors to make the salad more beautiful without any additional work.


Serves 6 (serving size: about 2/3 cup)
Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 108
Fat 8.6 g
Satfat 2 g
Monofat 5.3 g
Polyfat 0.9 g
Protein 2.8 g
Carbohydrate 6.3 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 194 mg
Calcium 32 mg


3 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh basil
4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
1/3 cup small basil leaves
1.5 ounces goat cheese, crumbled (about 1/3 cup)


1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Vanessa Pruett,

Cooking Light

July 2013
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