Homegrown Heirloom Tomato Salad with Goat Cheese Fritters

Homegrown Heirloom Tomato Salad with Goat Cheese Fritters


5 tablespoons Dierbergs extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon snipped fresh chives
Coarse salt and freshly ground black pepper
1 pound homegrown heirloom tomatoes, cut into wedges
1 container (6 ounces) baby arugula or baby kale
Slivered fresh basil leaves
Warm Goat Cheese Fritters


In 1-cup glass measure, whisk together olive oil, vinegar, chives, salt, and pepper until well mixed.

Place tomato wedges in medium bowl; pour 2 tablespoons of the olive oil mixture over top and toss until tomatoes are well coated. Let tomatoes stand at room temperature stirring occasionally at least 1 hour. Reserve remaining olive oil mixture for arugula.

Just before serving, place arugula in large bowl and add reserved olive oil mixture; toss until well mixed. Divide greens among 4 individual serving plates; top each with tomato wedges, slivered basil, and Fritters.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 533
Cholesterol: 13 mg
Fat: 43 g
Sodium: 576 mg
Carbohydrates: 26 g
Protein: 11 g
Fiber: 2 g

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Warm Goat Cheese Fritters [Photo: Warm Goat Cheese Fritters sitting on a plate.]

These warm, crunchy, melted cheese-filled fritters are perfect on their own, or on top of a salad.