Fruit: Melon, Tomato & Onion Salad w/Crumbled Goat Cheese
Source of Recipe
Bay Area news Group — Recipe from Marie Simmons
Recipe Introduction
"Among the melon varieties I've tried, so far my favorites are the lovely orange-fleshed honeydew, the cantaloupe-type Galia, the spicy Sharlyn, and the small sweet seedless yellow and red watermelons."
List of Ingredients
½ large sweet white onion, cut into paper-thin rounds
1 ripe melon (Galia, honeydew, cantaloupe, Sharlyn or other musk-type melon)
3 large tomatoes, cored, sliced paper-thin
20 paper-thin diagonal slices cucumber
Coarse salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon fresh thyme leaves
4 ounces cold fresh goat cheese
Recipe
1. Place the onion slices in a bowl and separate into rings. Add cold water to cover and a handful of ice cubes. Let the onions stand about 20 minutes, if possible. Drain and pat dry.
2. Halve the melon lengthwise; wrap and refrigerate half for another time. Scoop the seeds from the remaining half and cut off the skin with a sharp knife. Place the melon cut side down and slice it crosswise into 1/8 inch-slices. Set aside.
3. Make the salad on one round platter or four individual salad plates. Begin by arranging a ring of melon slices around the edge of the plate. Top with a layer of overlapping tomato slices. Arrange a second ring of melon slices toward the center of the plate. Top with the remaining tomato slices.
4. Tuck the cucumber slices between the layers of tomato and melon. Sprinkle generously with salt and a grinding of black pepper. Crumble the cold goat cheese over the tomatoes and melon and top with separated rings of the onion. Drizzle the salad evenly with the olive oil and the balsamic vinegar. Sprinkle with the thyme leaves. Serve at room temperature.
SERVES 4
Per serving: 290 calories, 8 g protein, 23 g carbohydrates, 20 g total fat, 6 g saturated fat, 15 mg cholesterol, 140 mg sodium, 3 g fiber. Calories from fat: 180.
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