Today, a simple, lush, versatile salad, a favorite from our 25+ years professionally playing around with goat cheese. In the next few weeks, how to process and preserve an ambitious amount of tomatoes as if it were no big deal.

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  TOMATO SALAD                                                                               prep time: 15 min.

1 cup any type tomatoes, halved or chunked into bite-size pieces

½ cup fresh goat cheese

2 T extra-virgin olive oil

1 T vinegar of choice

1 tsp tamari

1 tsp minced fresh basil

Optional:

¼ tsp minced garlic

Briskly stir everything but the tomatoes into a thick dressing. (A fork will do fine; a food processor works too, but is needlessly complicated.)  Put the tomatoes in the serving bowl. Pour dressing over them and gently combine.

Fabulous on bread, over greens or with a spoon.

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Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik. For more about her how her life experience brought her to develop time-saving ways to eat as much nutrient-dense food from her local environment as possible, see this previous post

Goodhart lives in upstate NY and continues her work as a professional artist and avid home gardener. Since 2007 she has devoted most of her studio time to an extensive body of work collected under the concept, Remnants And Residents Of A Lost Sanctuary Of Aphrodite.

Laurie can be reached through her website, lauriegoodhart.net