Double Goat Cheese Salad with Tomato and Cucumber

The origin of this goat cheese salad is yet another credit to the truth of Plato's oft-quoted line, "Necessity is the mother of invention."
Goat cheese salad The origin of this goat cheese salad is yet another credit to the truth of Plato's oft-quoted line, "Necessity is the mother of invention."

It was late in the week, and I had neglected to do the regular grocery shopping. I squeezed out a main dish for dinner with a little effort, but had practically nothing that would do as a side dish. As I dug through the refrigerator, I noticed plenty of tomatoes, and a lonely cucumber &mdash but no lettuce for a real salad.

However, there were several small servings of different goat cheeses from a prior shopping experience. The idea clicked like a light bulb, and in just a few minutes, my new "invention" was ready to serve. It makes a nice alternative to a traditional salad. I hope you enjoy it.

Ibores goat cheese


Note: Ibores is a semi-hard, somewhat sweet cheese similar in taste to Romano. It's made from raw goat milk and has a paprika rind around the outside. I found it at a Whole Foods Store, and it can be ordered online, but I'm not sure about the availability elsewhere.

Ingredients

  • 4 large, ripe tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1/2 sweet red onion, finely diced
  • 2-3 chopped fresh basil leaves
  • 1/3 cup balsamic vinaigrette dressing
  • 3 oz. (approximately) chevre goat cheese
  • 1-2 oz. Ibores goat cheese, grated

Combine the tomatoes, cucumber and onion in a large bowl. Add the dressing, and stir to combine thoroughly. Crumble the chevre into the salad and mix gently. Grate the Ibores onto the top of the salad. Serve immediately or refrigerate for several hours first. As the salad sets, the chevre will "melt" into the dressing for a creamier effect.

You may also be interested in the recipe for Warm Goat Cheese Salad.


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