Baby Tomato and Fresh Goat Cheese Salad

Vegetarian
Health score
17%
Baby Tomato and Fresh Goat Cheese Salad
45 min.
4
303kcal

Suggestions


Indulge in the vibrant flavors of summer with our Baby Tomato and Fresh Goat Cheese Salad, a delightful vegetarian dish that is perfect for any occasion. This salad not only serves as a refreshing side but can also stand alone as a light lunch or a main course, making it a versatile addition to your culinary repertoire.

Imagine the burst of sweetness from ripe baby tomatoes, perfectly complemented by the creamy, tangy notes of fresh goat cheese. The combination of herbs like basil, chives, and oregano elevates the dish, infusing it with aromatic freshness that will tantalize your taste buds. Each bite is a harmonious blend of textures, from the crispness of the baked goat cheese cakes to the juicy tomatoes, creating a delightful contrast that is both satisfying and light.

Ready in just 45 minutes, this salad is not only quick to prepare but also a feast for the eyes, making it an ideal choice for gatherings or a simple family meal. With a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this dish guilt-free. Whether you’re hosting a summer barbecue or looking for a nutritious lunch option, our Baby Tomato and Fresh Goat Cheese Salad is sure to impress your guests and leave them craving more!

Ingredients

  • teaspoon basil chopped
  • cup breadcrumbs fresh
  • teaspoon chives chopped
  •  eggs 
  • 12 sprigs flat parsley 
  • ounces goat cheese fresh
  • tablespoon juice of lemon fresh
  • teaspoon oregano chopped
  • servings salt and pepper freshly ground
  • teaspoon thyme leaves chopped
  • cups tomatoes 

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk

Directions

  1. Preheat the oven to 375 degrees.
  2. Cut the tomatoes in half horizontally.
  3. Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly.
  4. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat.
  5. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter.
  6. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.

Nutrition Facts

Calories303kcal
Protein22.2%
Fat43.5%
Carbs34.3%

Properties

Glycemic Index
58.75
Glycemic Load
1.58
Inflammation Score
-9
Nutrition Score
19.209565100463%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
1.06mg
Apigenin
6.48mg
Luteolin
0.26mg
Isorhamnetin
0.02mg
Kaempferol
0.2mg
Myricetin
0.64mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:302.7kcal
15.14%
Fat:14.79g
22.76%
Saturated Fat:8.99g
56.19%
Carbohydrates:26.24g
8.75%
Net Carbohydrates:22.83g
8.3%
Sugar:6.28g
6.98%
Cholesterol:67mg
22.33%
Sodium:625.05mg
27.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.99g
33.97%
Vitamin K:67.55µg
64.33%
Vitamin A:2183.68IU
43.67%
Vitamin C:26.82mg
32.5%
Copper:0.59mg
29.57%
Manganese:0.52mg
25.91%
Phosphorus:250.71mg
25.07%
Vitamin B1:0.37mg
24.34%
Vitamin B2:0.41mg
24.21%
Iron:3.44mg
19.13%
Folate:70.21µg
17.55%
Selenium:11.8µg
16.86%
Calcium:164.62mg
16.46%
Vitamin B6:0.32mg
16.2%
Vitamin B3:3.01mg
15.03%
Fiber:3.4g
13.61%
Potassium:466.65mg
13.33%
Magnesium:42.39mg
10.6%
Zinc:1.37mg
9.11%
Vitamin B5:0.86mg
8.6%
Vitamin E:1.16mg
7.76%
Vitamin B12:0.3µg
5%
Vitamin D:0.45µg
2.98%
Source:Epicurious