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Sliced Beefsteak Tomatoes with Cucumber Relish, Goat Cheese and Arugula Vinaigrette

Source: Cooking.com
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Active Time:  44 Minutes

  Serves 6
Look for large ripe red tomatoes for this salad. Use a European cucumber so you won't need to peel or seed it. If you prefer, regular cucumbers can be used, but make sure to peel and seed them before chopping.
RECIPE INGREDIENTS
For Arugula Vinaigrette:
2 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1/2 cup olive oil
1/4 cup packed arugula leaves, stems removed
For Salad:
1/2 english hothouse cucumber, finely chopped (about 2 cups)
1/2 small red onion, finely chopped (about 1/4 cup)

6 ripe beefsteak tomatoes, cut into 1 1/2-inch-thick rounds
1 cup crumbled soft fresh goat cheese (such as Montrachet)
DIRECTIONS
FOR VINAIGRETTE: Mince garlic in food processor fitted with metal blade. Mix vinegar, lemon juice and Dijon mustard. Add oil and process until well blended. Season vinaigrette to taste with salt and pepper. Add arugula and process just until arugula is finely chopped.


DO-AHEAD TIP: Vinaigrette can be made 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.


FOR SALAD: Combine cucumber and red onion in medium bowl. Add 2 tablespoons vinaigrette and toss to combine. Season to taste with salt and pepper.


Overlap tomatoes on individual salad plates. Spoon cucumber mixture evenly over tomatoes. Sprinkle with cheese. Drizzle some of remaining vinaigrette over and serve.


Recipe created exclusively for Cooking.com by Diane Rossen Worthington.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 319
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 210mg
% Cal. from Fat: 76%
Cholesterol: 19mg
Protein: 10g
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