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Vine-ripened Tomatoes & Fresh Goat Cheese


Recipe courtesy of Sean Gallagher


  • several vine-ripened tomatoes
  • chunk of fresh goat cheese, thinly sliced and pre-soaked in olive oil
  • 1 red onion or spring onion
  • 1 clove garlic
  • 7 to 8 fresh basil leaves
  • balsamic vinegar
  • sea salt
  • fresh-cracked black pepper


The night before, take fresh goat cheese (such as Rancher Acres), slice thinly and soak in olive oil over night. This can last a week or more. The next day, 20 minutes before serving, slice red onion or spring onion and a clove of garlic. Slice the tomatoes in either rounds or chunks. Tear 7 or 8 basil leaves and add to your salad. Retrieve the goat cheese from fridge. Combine tomatoes, onions, garlic, basil and a couple drops of good balsamic vinegar to the bowl, toss and then crumble goat cheese over top. Give a sprinkle of coarse sea salt and a fresh grind of black pepper. This recipe was featured in the article Fresh off the vine.
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