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

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

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(1 ratings)

Prep: 20 mins No cook

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal395
  • fat33g
  • saturates13g
  • carbs12g
  • sugars10g
  • fibre2g
  • protein12g
  • salt0.6g
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Ingredients

  • 75g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 100ml white balsamic vinegar
  • 600g mixed tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp extra virgin olive oil
  • ½ small bunch basil, leaves picked and any larger ones torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 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)

Method

  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).

  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.

  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.

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Comments, questions and tips

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Tidy_phil
17th Jul, 2019
5.05
Love this recipe. Really good flavours and simple to make.
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