This recipe has been bookmarked for quite some time, always shelved for another day, another meal. As I wanted a few sides to go with the Truffle & white bean soup I thought this dish would finally have its chance.
Summer is the time for tomatoes - it's tomato time. I have a particular fondness for vine ripened organic cherry tomatoes; a perfect sized snack, with loads of flavour in every seed filled burst (just make sure your mouth is sealed shut or you'll have red flecks everywhere).
Sherry vinegar is also a favourite of mine, it adds a sublime dimension to salads, much more so than red wine vinegar. The combination of tomatoes, sherry vinegar and goats cheese was too mouth watering to pass up.
prep time: 15mins.
cooking time: 6mins.
taste: 4.5/5. I made a few adaptations:
- I sliced rather than tore - didn't want to ruin my apron :) and I also thought the texture would be less appealing if they were all squished
- I only squeezed some juice out of a few slices, about 2 tbs worth
- I used 1tsp of salt and let it sit for 10mins
- I could not find a mature goats cheese, so I bought another goats cheese
- I used regular shallots
would I make it again: Yes, the same way I made it this time.