Tomato and Herb Salad with Fresh Chive Cheese

This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).

Yield: Makes 8 servings

Ingredients

• 2  pounds  assorted vine-ripened tomatoes
• 12  to 14 slices Fresh Chive Cheese or fresh mozzarella
• About 1 tsp. sea salt
• 1 1/2  tablespoons  red wine vinegar
• 1/2  teaspoon  honey
• 1/4  cup  extra-virgin olive oil
• 2  to 3 sprigs marjoram, plus flowers if any
• 10  to 12 basil leaves, plus flowers if any

Preparation

1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.

2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.

3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

227 (59% from fat)

Protein:

8.5g

Fat:

15g (sat 5.8)

Carbohydrate:

17g

Fiber:

1.5g

Sodium:

424mg

Cholesterol:

32mg