Tomato Salad with Grilled Goat Cheese

Ingredients

• 1 Shallot
• 1 fresh garlic clove
• 1 tsp Capers
• 1 sardine in oil
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 8 tbsp olive oil
• 2 tbsp black olives (pitted)
• 120 g goat cheese roll
• 8 tsp whole grain breadcrumbs
• 1 kg ripe tomatoes
• 1 bunch Basil

Instructions

1. 1.

   For the vinaigrette, peel and finely dice the shallot and garlic. Bring water to a boil in a small pot, cook the diced pieces for about 30 seconds, strain through a sieve, rinse with cold water, and let drain.

2. 2.

   Finely chop the capers and sardine. Whisk balsamic vinegar with salt and pepper, add the shallot, garlic, capers, and sardine, then stir in half of the olive oil. Halve olives as desired and add them.

3. 3.

   Slice the goat cheese into 8 slices. Place on a baking sheet lined with parchment paper. In a small bowl mix breadcrumbs with the remaining olive oil and evenly spread over the cheese slices. Bake at 200 °C (180 °C fan, gas mark 3) for 10 minutes on the middle rack.

4. 4.

   Meanwhile wash the tomatoes and remove the stems. Slice the tomatoes and arrange them on a large platter. Evenly drizzle the vinaigrette over the tomato slices.

5. 5.

   Take the finished goat cheese from the oven; let it cool for 1 minute before placing it atop the tomatoes. Sprinkle the salad with fresh basil leaves.