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Tomato, goat’s curd & basil salad with raspberry vinegar dressing

Tomato, goat’s curd & basil salad with raspberry vinegar dressing served on a plate

Tomato, goat’s curd & basil salad with raspberry vinegar dressing

Name: Tomato, goat’s curd & basil salad with raspberry vinegar dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75g raspberries; 100ml white balsamic vinegar; 600g mixed tomatoes; 1 tbsp extra virgin olive oil; ½ small bunch basil leaves picked and any larger ones torn; 200g goat’s curd or soft mild goat’s cheese, broken into large chunks; 10g shelled unsalted pistachios roughly chopped, to serve; 5 tbsp extra virgin olive oil; 4 tbsp raspberry vinegar (see step 1 of the method)

Diana Henry

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Serves 4

Easy

Prep: 20 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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Blend up raspberries and white balsamic vinegar to make the dressing for this fabulous summer salad of tomatoes, basil, goat's curd and pistachios

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g raspberries
100ml white balsamic vinegar
600g mixed tomatoes
1 tbsp extra virgin olive oil
½ small bunch basil

leaves picked and any larger ones torn
200g goat’s curd

or soft mild goat’s cheese, broken into large chunks
10g shelled unsalted pistachios

roughly chopped, to serve

For the dressing

5 tbsp extra virgin olive oil
4 tbsp raspberry vinegar

(see step 1 of the method)

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Nutrition: Per serving

kcal395
fat33g
saturates13g
carbs12g
sugars10g
fibre2g
protein12g
salt0.6g

Method

step 1

Put the raspberries and vinegar in a food processor and blitz until smooth. Push the mixture through a fine mesh sieve, discarding any seeds. Cover and transfer to the fridge until ready to use (the raspberry vinegar is best eaten fresh, but will keep in the fridge for a few days).
step 2

Cut the tomatoes into wedges and arrange over a large serving platter. Make the dressing by whisking the ingredients together in a small bowl and seasoning to taste.
step 3

Season the tomatoes, then toss through the olive oil. Scatter over the basil leaves and goat’s curd. Season with freshly ground black pepper, then spoon over the dressing. Scatter over the pistachios just before serving.

Recipe from Good Food magazine, July 2019

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