Potato and tomato salad with goat cheese
Inspired by Caprese salad, herbed goat cheese, tomato slices and sliced boiled potatoes are laid out alternatingly on the plate, drizzled with olive oil and garnished with fresh basil.
Servings 2 people
Ingredients
- 2 small to medium waxy potatoes
- salt
- 1 teaspoon vinegar
- 2 to 3 plump red juicy tomatoes
- 45 grams goat cheese (1.5 oz)
- sugar
- 6 large sweet basil leaves thinly sliced
- extra virgin olive oil
Instructions
- Scrub the potatoes under the tap.
- Place the scrubbed potatoes in a pan, cover with water, and add the salt and vinegar.
- Bring the potatoes to the boil, cover the pan, lowet the heat and simmer until a knife inserted through the thickest part goes all the way to the center with just the slightest resistance.
- Scoop out the potatoes and dump in a bowl of iced water.
- Slice the tomatoes.
- Slice the goat cheese.
- Peel the potatoes and slice.
- Sprinkle the tomatoes with a little sugar.
- Sprinkle the potatoes with a little salt.
- Arrange the tomatoes, potatoes and cheese alternately in a plate to form a circle.
- Sprinkle the basil leaves over them.
- Drizzle with olive oil and serve.