Tomato Salad with Goat Cheese Toasts

1 Jul

I LOVE tomatoes!!!!  I just love them immensely… they might well be my favorite vegetable.  I am stuck between potatoes and tomatoes as my favorite, and I am just realizing that possibly neither of them is actually a vegetable.

Oh well, vegetable or not, I have been receiving way too many tomatoes in my weekly CSA box that I have been finding creative ways to have them.  Although growing up I used to just slice a tomato as a way to add “a salad” to my plate and, to this day, I still do it when I am too lazy to wash lettuces and cut up other salad components.

Something I recently started doing (or stopped doing would be a more accurate expression) is to not place tomatoes in the fridge.  With the temperatures being so hot here in PR, I always believed tomatoes would spoil way too quickly if they were left sitting on a counter.  Well, they eventually can spoil, but you can safely leave them there for a good week and they will be perfect.  The taste of a tomato is definitely better and more intense if it’s left at room temperature.  Apparently there is a component in the tomato that is shuts down its flavor permanently if the tomato is kept in the fridge.

This is a tomato salad made to celebrate the lusciousness of tomatoes… 

 Tomato Salad 2


Tomatoes – organic and local preferably to ensure their freshness and flavor
1 whole-grain demi-baguette, sliced on a bias
Salt/Pepper to taste
Drizzle of olive oil
About 2 oz of goat cheese – left at room temperature for a few minutes
About 1 tbs of Basil/Parsley oil


  1. Slice tomatoes as you wish – in slices across its equator, pole to pole… however you prefer.
  2. Drizzle baguette slices with olive oil, some salt and pepper and toast in a toaster oven until they’re golden around the edges.  Slather them with goat cheese
  3. Place sliced/cut tomatoes on a plate.  Drizzle basil/parsley oil and sprinkle with a bit of salt and pepper.  Place goat cheese toasts on the side…

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