Marinated Tomato Salad with Arugula and Goat Cheese
From Cook's Country
To prevent the tomatoes in our Marinated Tomato Salad with Arugula and Goat Cheese from turning to mush, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface and the towels helped wick away the liquid.
After the tomatoes had drained, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes in our marinated tomato salad, we added small amounts of potent ingredients like arugula. Soft goat cheese provided a creamy counterpoints to the acidic tomatoes.
To make the task of crumbling the goat cheese less messy, first let the cheese firm up in the freezer for 15 minutes.
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