Heirloom Tomato & Goat Cheese Salad
September 27, 2012 § 14 Comments
Has anyone taken a little peek up there above?
What? Ohh, you already noticed, didn’t you! [nudge, nudge, wink].
Dear readers, friends, and food people everywhere: that amazing, new, beautiful illustration that is gracing my header… right, right, riiiiiiight…? Well it’s from my virtual friend, Erisha! She is the blogger of A Thing Created and I’m convinced she’s going to be famous and I’m going to be the first who knew it. Please go check out her blog. And if you’re really feeling feisty, buy yourself a new iPhone case from her! She has such a unique eye for fashion and pretty-little-detailed-beauties. I love her work, and was so glad she was willing to create a header for me. Too sweet!
So I guess my whereabouts aren’t that important to you, because for all you know, I could be blogging from a remote island, wearing only leaves and a coconut top.
Not true, though. And so you must be in-the-know; I’m back in Boston, with reluctance and a jarful of tears. It was a part of the plan after all, but my terrible transitioning ‘tude did not want to leave Copenhagen (even if I was returning to all the fish I ever wanted to eat in New England, and the best momma on this earth).
With all this jet lag, bloodshot eyes, and a little empty heart, I knew that I had to make my way to the Brookline Farmer’s Market, where I could find delicious, fresh, ingredients. There’s nothing quite like organic eggs and a loaf of just-baked cranberry pecan bread.
If there’s one thing at a farmer’s market that you must buy, I think it’s heirloom tomatoes. There are too many options for what you can do with them later.
My plot and plan was simple. A cheese of my choice & a dash of dressing. Execute as you wish. I like them in a bowl, chopped. I suppose you could toss them with olive oil, and make a cold pasta salad. I was yearning for a no fuss lunch, with wonderfully ripened colors. Picture ready, belly ready.
heirloom tomato & goat cheese salad
serving for one
2-3 small heirloom tomatoes
1-2 tablespoons of a goat cheese of your choice*
1-2 tablespoons of balsamic reduction or balsamic vinaigrette
Chop heirloom tomatoes into bite sized pieces. Toss into a bowl. Break up goat cheese into the bowl. Drizzle with balsamic. Dig in!
I bought my fresh goat cheese made with chives– loved every bite!
Love the new header, Katie! And nice job, Erisha! I hope you’re getting readjusted to stateside life OK.
You have to check out her blog! She is awesome. Readjusting is always so hard… Taking it day by day… Farmers market by farmers market… :)
I noticed you have zebra tomatoes there in the photo. They are my new favorite homegrown tomatoes. So delicious. Welcome back to the States!
I had no idea that that striped tomato was called that. Cute name, considering they are striped.. learning something new everyday! They were suuuuuperb. Thanks for the welcome back!!
The new header looks great!! I still need to decide on one–it’s only taken me 2+ years haha. And I’m a sucker for heirloom tomatoes. Looks delicious.
Thanks!! Well, your site still looks awesome…So fear not!
Ohhh you’re speaking my language. This looks amazing!!
Sometimes, less is more! I see you also have a goat cheese recipe I would loooove to try!
I’m so addicted!
Hahah! Love it! Me too….Eeekk
Beautiful new header. I’m so sorry you’re feeling heartbroken. I don’t know if it will get better, but time will pass and you’ll be back before you know it!
The first week is always hardest– thanks for your encouragement!
The pictures are amazing…and the tomatoes look yummy, too… :)
Not a bad camera, not bad at all… The tomatoes were so good, you would’ve liked. A lot a lot.