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Home » Seasonal Salads » Tomato Basil Salad with Goat Cheese

Tomato Basil Salad with Goat Cheese

Jul 28, 2023 · by Valentina · 20 Comments

This post may contain affiliate links.

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A Tomato Basil Salad is the most delicious way to celebrate a summer garden. In making this recipe you'll learn how easy it is to peel tomatoes, and how just a few simple ingredients can come together easily to create a very impressive dish.

White bowl with fluted edges filled tomato basil salad on white wood with light wood salad hands.

When I had my catering business, this tomato basil salad was one of the most popular things on my summer menu. Sometimes people would call and ask for it specifically, having heard about it from those who'd eaten it at parties. (Yes, I'm boasting. 😉 )

With just a couple seasonal ingredients, it comes together easily and your guests will think you are a rock star!

Peeling the tomatoes creates a bit of magic in this recipe, though it's incredibly delicious either way.

The Ingredients

Fresh ingredients for Tomato Basil Salad including tomatoes, red onion, garlic, oil, balsamic and basil.

(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

  • tomatoes - Your best bet for the most delicious summer tomatoes will be at your local Farmers' Market. Unless of course, you're growing them in your backyard. Using the best tomatoes is the key to the success of this recipe. Color and feel are the best cues to ripeness. Ripe tomatoes should be slightly firm (airing on the firm side for this particular recipe), but have a little give when gently squeezed, and they should have a deep red color, or whatever the color is intended to be.
  • fresh basil - Look for perky bunches without yellowing or bruised leaves.
  • red onion - Try to choose onions that are firm, heavy for their size and without bruises.
  • fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: If there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.)
  • balsamic vinegar - Use your favorite, but not one that's reduced and thick. For this salad that would be a bit too sweet.
  • extra virgin olive oil - I like this one.
  • salt
  • pepper - Preferably freshly ground.
  • goat cheese - It'll add a creamy texture and subtle tangy flavor. You can buy a log or crumbled goat cheese for this recipe.

(See recipe card below for quantities.)

Substitutions and Variations

If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.

  • Red onion - Though slightly more mild, shallots are a great substitute for the red onions.
  • Fresh garlic - If you don't want the strong flavor of raw garlic, omit it or add a bit less. (I don't recommend subbing it with garlic powder.)
  • Goat cheese. Typically, tomato and basil are paired with mozzarella for a Caprese salad. It's a good choice for a substitute. I would use fresh mozzarella -- small balls (called Bocconcini or Pearls) would be perfect. And Burrata would also be fantastic. To serve, place the Burrata on the plate first, and then spoon the tomato mixture over it.

Recipe Tips

  • When you add the tomatoes to the boiling water to peel them, do not leave them any longer than necessary. They should be removed as soon as you see the skin begin to peel back (see images and instructions below). The idea is to loosen the skin, not cook the tomatoes. We want them to stay firm.
  • Do not skip "shocking" the tomatoes in ice water! This will stop them from cooking and becoming too soft.
  • Smaller basil leaves are best for this salad. If your leaves are on the larger side, tear them in half, or into bite-sized pieces.
  • Super thin slices of onion are best.
  • Only mix about half of the goat cheese into the other salad ingredients. The remainder should be sprinkled on top -- and none of it should be added until you're ready to serve. Otherwise it almost becomes too creamy, which is perfect in my Strawberry Salad, but not this one.
  • If you have a microplane zester, use it to grate the garlic rather than mincing it. It'll become a smooth purée, with helps it evenly blend throughout the salad.
  • Do not forget to season the salad with salt and pepper!

How to Peel the Tomatoes

- Use a paring knife to cut out the stems and cores of the tomatoes, and then to cut an "X" on the bottom of each one. Try to only slit the skin and not really cut into the flesh of the tomato.

Stem and core being removed with a paring knife on wood surface.
Large red tomato with an X being cut into the bottom, on a cutting board.

- Next, add the tomatoes to boiling water for several seconds and up to a minute, depending on how many you add at once. They're ready to remove as soon as you see the skin begin to pull away from the "X" and maybe from where the stem was.

- Use a slotted spoon to remove them and immediately add them to a bowl of ice water. This will to stop them from cooking and softening, and help them keep their vibrant color.

Bowl filled with ice water with yellow and red whole tomatoes.
A few peeled tomatoes on wood board with a large yellow tomato with skin half off.

- Starting at the center of the "X" you can easily peel the skin off.

Five whole peeled tomatoes on wood surface, yellow and red.

Assembling the Salad

- Cut the peeled tomatoes into bite-sized wedges and gently use your thumb to remove as many seeds as you easily can.

Dozens of slices or red, orange and red peeled tomatoes on a cutting board.

- Then add them to a serving bowl and toss them with the basil leaves, onion slices and about half of the goat cheese.

- Combine the garlic with the vinegar and olive oil and drizzle it into salad. Season generously with salt and freshly ground black pepper, and toss. Sprinkle the remaining goat cheese on top, and serve immediately!

Do you have to peel the tomatoes?

Nope. Your call, but I love them this way in this particular recipe. The texture is smooth and more of the flavors of the other ingredients absorb into them this way. Though it's my preference, a tomato basil salad is still quite delicious if you don't.

White bowl with fluted edges filled tomato basil salad with dark brown background.

Other Summer Tomato Recipes

  • Easy Tomato Gazpacho
  • Avocado Tomato Toast
  • Roasted Poblano Tomato Salsa
  • Grated Tomatoes with Olive Oil
  • Tomato Sweet Onion Salad

Serving Suggestions

This summer salad is excellent with a crusty, rustic loaf of bread or a soft loaf of bread with fresh herbs.

As part of a summer barbecue, it's great with grilled steak with Mediterranean flavors and I love it served with fresh Salmon Burgers.

Can you make it ahead?

There are a few things you can do ahead so that when you're ready to serve it's only a matter of slicing and mixing.

  • 1 day ahead: Make the dressing, which can be kept at room temperature. Slice the onion, wash and dry the basil and peel the tomatoes. Do not slice the tomatoes -- once peeled, let them cool completely, wrap them individually in plastic wrap and refrigerate. The sliced onion and basil should also be refrigerated and all three should be wrapped separately.
  • About 15 minutes ahead: Slice the tomatoes and finish assembling per the instructions below.

I hope you enjoy this peeled Tomato Basil Salad all summer long!

White bowl with fluted edges filled tomato basil salad.

Goat Cheese and Tomato Basil Salad Recipe

Valentina K. Wein
A Tomato Basil Salad with Goat Cheese is the most delicious way to celebrate a summer garden. In making this recipe you'll learn how easy it is to peel tomatoes, and how just a few simple ingredients can come together easily to create a very impressive dish.
5 from 4 votes
Print
Prep Time 35 minutes mins
Cook Time 1 minute min
Total Time 36 minutes mins
Course Side Dish, Salad
Cuisine American
Servings 4
Calories 150 kcal

Equipment

  • paring knife
  • slotted or strainer spoon

Ingredients
 
 

  • 2 pounds tomatoes
  • ½ cup packed fresh basil leaves, washed and dried
  • ⅓ cup thinly sliced red onion
  • 1¼ teaspoons minced garlic
  • 1½ tablespoons balsamic vinegar
  • 1½ tablespoons extra virgin olive oil
  • ⅓ cup goat cheese, crumbled
  • salt and freshly ground black pepper

Instructions
 

Peel the Tomatoes

  • Bring a large pot of water to a boil, and prepare a large bowl of ice water.
  • Use a sharp paring knife to remove the tomato stem and top of the core. Then use the knife to mark an "X" on the bottom of each tomato, trying to only slit the skin and not really cut into the flesh of the tomato.
  • Place them in the boiling water and leave them only until you see the skin begin to peel away from the "X" on the bottom. This shouldn't take longer than a minute, and likely less. Use a slotted spoon to remove the them and place them directly into the ice water. (This "shocks" the tomatoes, stopping the cooking process, and helping them to maintain their bright color.)
  • Once the tomatoes are cool, starting from where it's lifting, the skin can easily be peeled off. Set aside.

Assembly

  • Slice the peeled tomatoes into bite-sized wedges and gently use your thumb to remove as many seeds as you easily can. Add the tomato wedges to a serving bowl and toss them with the basil leaves, onion slices and about half of the goat cheese crumbles.
  • Combine the garlic with the vinegar and oil and toss this mixture into the salad. Season generously with sea salt and freshly ground black pepper. Sprinkle the rest of the goat cheese on top, and serve immediately!

NOTES

Nutritional information only an estimate.

NUTRITION

Calories: 150kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 581mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2243IU | Vitamin C: 33mg | Calcium: 61mg | Iron: 1mg
Keywords salad for party, summer picnic recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. angiesrecipes

    July 28, 2023 at 10:20 pm

    This is one of my favourite combo of summer flavours. Those heirloom tomatoes are absolutely beautiful and yummy.
    angiesrecipes

    Reply
    • Valentina

      July 31, 2023 at 9:01 pm

      Yes, I can never get enough of the summer tomatoes! Thanks, Angie. 🙂 ~Valentina

      Reply
  2. Marissa

    July 29, 2023 at 12:01 pm

    5 stars
    We just got back from the farmers market and I'm kicking myself for not buying fresh basil! This salad looks divine, Valentina. Putting everything on my shopping list for next weekend.

    Reply
    • Valentina

      July 31, 2023 at 9:02 pm

      I hope you love it, Marissa. Thanks! 🙂 ~Valentina

      Reply
  3. Mimi Rippee

    July 29, 2023 at 12:22 pm

    This is fabulous. Such great summer flavors. And thank you for peeling your tomatoes!

    Reply
    • Valentina

      July 31, 2023 at 9:03 pm

      Ha! You're very welcome! 😀 ~Valentina

      Reply
  4. Eha

    July 29, 2023 at 8:54 pm

    5 stars
    A delightful classic joy usually tending to be first choice for most of us . . . thank you !

    Reply
    • Valentina

      July 31, 2023 at 9:04 pm

      Thanks so much, Eha! Enjoy. 🙂 ~Valentina

      Reply
  5. Raymund | angsarap.net

    July 30, 2023 at 4:45 pm

    5 stars
    The Tomato Basil Salad you've described sounds absolutely delightful! It's clear that you put a lot of love and attention into creating this flavorful and refreshing dish. The use of ripe and juicy summer tomatoes, along with fresh basil, red onion, and goat cheese, brings together a beautiful combination of colors and flavors that celebrate the best of the season. Yum!

    Reply
    • Valentina

      July 31, 2023 at 9:04 pm

      Hi Raymund. Thanks so much! 🙂 ~Valentina

      Reply
  6. David Scott Allen

    July 31, 2023 at 11:49 am

    Such wonderful flavors here - love the goat cheese! I have never peeled a tomato for a salad. I must try that!

    Reply
    • Valentina

      July 31, 2023 at 9:06 pm

      Thanks, David! It's really tasty either way, but peeling the tomatoes changes the vibe in a super delicious way. 🙂 ~Valentina

      Reply
  7. Jeff the Chef @ Make It Like a Man!

    August 02, 2023 at 6:59 am

    This salad has "summer" written all over it. Thank you for answering so many questions before they're even asked, with all of your tips, options, and advice.

    Reply
    • Valentina

      August 02, 2023 at 8:37 pm

      Thank you, Jeff! I really appreciate this. Enjoy the summer plate. 🙂 ~Valentina

      Reply
  8. Dawn

    August 02, 2023 at 8:18 am

    5 stars
    I can see why it's so popular!! I adore tomatoes all year round and especially this time of year. Paired with basil and goat cheese? Just heavenly!!

    Reply
    • Valentina

      August 02, 2023 at 8:38 pm

      Thank you, Dawn. I hope you enjoy! 🙂 ~Valentina

      Reply
  9. sherry

    August 03, 2023 at 10:35 pm

    this does look very fresh and tasty even tho i don't eat tomatoes :=)

    Reply
    • Valentina

      August 04, 2023 at 11:16 am

      Thanks, Sherry! 🙂 ~Valentina

      Reply
  10. Frank | Memorie di Angelina

    August 11, 2023 at 8:14 am

    This looks wonderfully refreshing. And so pretty, too!

    Reply
    • Valentina

      August 13, 2023 at 7:07 pm

      Hi Frank, Thanks so much! Enjoy. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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