Drunken Goat Cheese and Tomato Salad Spanish Recipe

Drunken Goat Cheese And Tomato Salad Spanish Recipe

Ingredients

• 4 ripe beefsteak tomatoes
• 4 tablespoons Spanish extra-virgin olive oil
• sea salt to taste
• 4 ripe plum tomatoes
• 1 tablespoon Pedro ximenez (px) vinegar, or Spanish aged sherry vinegar
• 8 ounces murcia al vino (red wine-soaked spanish goat cheese), cut into ½-inch sticks
• ½ cup empeltre olives or other good-quality black olives, pitted
• fresh thyme sprigs
• fresh chervil sprigs

Method

1. Using an apple corer, cut out the centers of the beefsteak tomatoes
2. Trim off the stem end of the cores, cut the cores in half, and set aside
3. Slice the tomatoes in half
4. Place a grater over a large mixing bowl
5. Rub the cut surface of the tomatoes over the grater until all the flesh is grated
6. Discard the skin
7. Season the tomato pulp with 1 tablespoon of the olive oil and a little salt and set aside
8. Using a sharp knife, slice off the top and bottom of each plum tomato
9. Locate the fleshy dividing wall of one segment inside the tomato
10. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds
11. Remove the seeds and their pulp by slicing around the core of the tomato
12. Set the seeds aside
13. Your aim is to keep the pulp of the seeds together to create tomato-seed fillets that are separate from the firmer tomato flesh
14. Finely dice the tomato flesh and set aside
15. Whisk the remaining 3 tablespoons olive oil and the vinegar together in a bowl and season to taste with salt
16. Spread the grated tomato pulp on a serving platter
17. Sprinkle the diced plum tomatoes on top of the pulp
18. Arrange the reserved beefsteak tomato cores on top
19. Place the tomato-seed fillets around the platter
20. Top with the cheese and the olives and drizzle with the dressing
21. Garnish with thyme, chervil, and sea salt

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