Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil

Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil
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Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil
Bonnie Matthews

Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil

Because heirloom tomatoes are grown from non-hybridized seeds, they are packed full of more flavor and often have less acid. Of course you can use any tomatoes in this recipe, but look for heirlooms and you’ll be in for a treat. Look for the green-striped ones, orange, and even bright yellow.

This recipe is from The Freekeh Cookbook; click here for more information on the cookbook.

Click here for more freekeh recipes.

 

Ingredients

  • Fully cooked freekeh, chilled
  • Fresh heirloom tomatoes, diced
  • Goat cheese, crumbled
  • Fresh basil
  • Fresh sugar snap peas, in pods, cut into bite-size pieces
  • Red wine vinaigrette
  • Olive oil
  • Salt
  • Cracked pepper

Directions

Mix all the ingredients to taste.

Summer Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Summer Salad Cooking Tip

Brighten up salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Summer Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.