Tomato Salad with Goat Cheese and Roasted Pepper
Tomato Salad with Goat Cheese and Roasted Pepper requires roughly 50 minutes from start to finish. This recipe serves 6 and costs $1.25 per serving. This side dish has 100 calories, 5g of protein, and 7g of fat per serving. 82 people were glad they tried this recipe. Head to the store and pick up black pepper, goat cheese, red bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Skinny Chef. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes include Wax Bean, Roasted Pepper, and Tomato Salad with Goat Cheese, Anchovy and Roasted-Pepper Salad with Goat Cheese, and Goat Cheese in Phyllo with Roasted Pepper Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons fresh basil leaves, torn
4 ounces of fresh goat cheese, crumbled or sliced
1 cup assorted mesclun greens
1 tablespoon olive oil
1 large red bell pepper
1 tablespoon sherry or red wine vinegar
1/4 teaspoon salt
1 1/2 pounds assorted tomatoes, thinly sliced
Equipment:
aluminum foil
baking sheet
stove
bowl
blender
Cooking instruction summary:
Place the pepper directly on the burner of a gas stove over medium-low heat. Toast 12 to 15 minutes, turning occasionally until the skin starts to blacken and the pepper begins to collapse and soften. If you have an electric stove, place the pepper on a cookie sheet covered with aluminum foil. Roast at 450° F, turning occasionally until the skin blackens and the pepper begins to collapse and soften, about 20 minutes. Place pepper in a small bowl and cover with plastic. Set aside.Slice the tomatoes and place on a large platter along with the mesclun greens. Scatter the goat cheese and basil over the tomatoes. Remove the pepper from the bowl. Peel away the charred skin and discard it. Remove the seeds and place the pepper in a mini chopper or blender. Add the oil, vinegar, mustard, salt, and pepper. Blend until smooth. Spoon the dressing over the salad and serve immediately.
Step by step:
1. Place the pepper directly on the burner of a gas stove over medium-low heat. Toast 12 to 15 minutes, turning occasionally until the skin starts to blacken and the pepper begins to collapse and soften. If you have an electric stove, place the pepper on a cookie sheet covered with aluminum foil. Roast at 450° F, turning occasionally until the skin blackens and the pepper begins to collapse and soften, about 20 minutes.
2. Place pepper in a small bowl and cover with plastic. Set aside.Slice the tomatoes and place on a large platter along with the mesclun greens. Scatter the goat cheese and basil over the tomatoes.
3. Remove the pepper from the bowl. Peel away the charred skin and discard it.
4. Remove the seeds and place the pepper in a mini chopper or blender.
5. Add the oil, vinegar, mustard, salt, and pepper. Blend until smooth. Spoon the dressing over the salad and serve immediately.
Nutrition Information:
covered percent of daily need
