Monday, July 8, 2013

Layered Tomato Salad

Nothing says summer like fresh tomatoes and herbs. This recipe is so easy, and fast. It can be made for a few people or many. 

In a wide dish or rimmed plate, layer sliced tomatoes - red, yellow, orange, or whatever you can find. A few cherry or grape tomatoes halved and sprinkled on top would be good, too. Sprinkle with drained capers and drizzle with olive oil and balsamic vinegar. Dot softened goat cheese on top, and sprinkle all with torn fresh basil leaves.  

Some of our lactose intolerant friends just have problems with cow's milk cheeses. So goat's milk (chevre) or feta is an option, as is sheep's milk. If you look in your deli section, you'll find cheeses made from the milk of various animals.

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