Tomato Salad with Goat Cheese

Ever since I was a child, Fall has always been my favorite time of year.

Growing up in Florida, instead of dreading the coming of frigid temperatures, Fall meant that it was finally going to be cool enough to be able to enjoy being outside. I loved the getting back into the routine of school and the comfort food that fall inevitably brings with it.

As an adult I still look forward to the cooler temperatures and comfort food, but most definitely not to getting the boys back into the routine of school. I also really dread giving up my precious summer tomatoes.

Today’s Tomato Salad with Goat Cheese is the perfect way to enjoy those babies while you have them!  This salad is simple, but it really packs on the flavor.  I love it so much that I think I could eat it every day until the tomatoes turn mushy.  Feel free to leave off the goat cheese if you are dairy free or vegetarian.  It adds a nice touch but the salad is still lovely without it.What’s your favorite time of year?

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Tomato Salad with Goat Cheese

Author Wendy Polisi

Ingredients

• 1 red onion sliced thin
• 1/2 cup red wine vinegar
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• Pinch crushed red pepper
• 2 pounds tomatoes cut into wedges
• 2 oz goat cheese crumbled (optional)
• Dressing
• 2 teaspoons Dijon Mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Place onions in a bowl.
2. Bring vinegar, honey, sea salt, pepper and red pepper to a boil. Pour over onions and allow to sit for at least 30 minutes.
3. Drain vinegar, reserving 3 tablespoons for dressing. Place onions and tomatoes in a bowl and toss together. Make dressing by combining reserved vinegar, mustard, sea salt, pepper and olive oil in a blender. Process until smooth and then pour over onions and tomatoes. Top with goat cheese and serve at room temperature.