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.
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!