A cross between a traditional Caprese salad and a tart, this Caprese-style salad with goat cheese was inspired by two recipes.
Jamie Oliver once made a salad with sliced tomatoes, sliced mozzarella, sweet basil leaves, salt, pepper, lemon juice and olive oil. And I thought it looked fantastic and I wanted to lick my TV screen. I also knew that fresh mozzarella (those little balls of soft cheese, not the stuff one normally finds in supermarkets) is quite expensive. So I simply made a mental note of Jamie’s salad recipe and decided I’d try it when I find reasonably-priced good quality mozzarella.
A couple of days ago, I was able to buy a book on French cooking (the cuisine of Provence, to be precise) and there was a recipe very similar to Jamie Oliver’s. But it isn’t a salad — it is a tart. And it has goat cheese rather than mozzarella. And I had this idea inside my head to make Jamie’s salad but using goat cheese just like the tart in the cookbook. I called up my husband and asked him to pass by Santi’s (or whatever deli he finds along the way) and buy goat cheese. When he got home…
… I saw the price of the cheese and… P273.00 for 45 grams of herbed goat cheese? Shucks, perhaps I should have asked him to buy fresh mozzarella instead. I don’t know if it’s the “herbed” part that made it so expensive but, I gotta say, it did taste absolutely divine in my salad.
The only cooking involved in this recipe is boiling whole potatoes. And you need to cool them before slicing to make sure that they are firm enough to hold shape.
This recipe assumes that you have already boiled and cooled the potatoes.
About the seasonings and aromatics… I used herbed goat cheese so I didn’t add any pepper to the salad. If using plain goat cheese, you may want to add some freshly ground black pepper.
No lemon juice nor vinegar was used. The tomatoes were acidic enough.
- 2 small waxy potatoes, boiled in salted water then cooled (if you’re in a hurry, dump in iced water after cooking to cool then drain)
- 2 to 3 plump, red, juicy tomatoes
- 45 g. of goat cheese
- about 6 large or 12 small sweet basil leaves, thinly sliced
- extra virgin olive oil
- Peel the potatoes and slice, about a quarter of an inch thick. Slice the tomatoes as well. And the cheese. Ideally, you should have equal number of slices for all three ingredients. For two persons, about six slices each of tomatoes, potatoes and cheese.
- Sprinkle the tomatoes with a little sugar. Sprinkle the potatoes with a little salt.
- Arrange the tomatoes, potatoes and cheese alternately to form a circle. Sprinkle the basil leaves over them. Drizzle with olive oil and serve. Trust me, this is a delicious salad. And the potatoes make it quite filling too. Speedy and I had this for lunch today. Just the salad and egg-drop soup and we were happy.