Roasted Tomato and Goat Cheese Salad

Name: Roasted Tomato and Goat Cheese Salad
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 lb small to medium heirloom tomatoes – use different varieties – if they are larger then plum sized, then cut them in half; 1 teaspoon Herbes de Provence; 1 goat cheese log – 6 oz – sliced into thin rounds; ¼ cup olive oil; 1 tablespoon red wine vinegar; ½ bunch mint; ½ bunch basil; Zest of 1 lemon; 1 tablespoon chives – finely chopped; ½ lb baby arugula; Olive bread – thinly sliced

By Pascale Beale

Updated June 2026

appetizerMediterraneanSaladSummerVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 1 hour, 45 minutes

Difficulty Easy

Prep Time 15 minutes

Cook Time 90 minutes

There are few things as perfect as a ripe heirloom tomato dressed with nothing more than a golden drizzle of good olive oil and a little coarse sea salt — but roasting them slowly with Herbes de Provence takes them somewhere entirely different, drawing out a concentrated sweetness that is sublime. Tucked among rounds of creamy goat cheese and finished with a vivid mint and basil vinaigrette, this is one of the most deeply delicious and succulent salads I make all summer. Make sure you serve it with thin slices of toasted olive bread, or baguette, for soaking up every last bit of of the glorious juices left in the bowl and on your plate!

Preparation

1
Preheat the oven to 300 degrees.
2
Place the tomatoes in a small baking dish. Pour a little olive oil over the tomatoes and then sprinkle the herbs over the top. Shake the pan to coat well. Roast the tomatoes for 90 minutes.
3
Place the olive oil, vinegar, mint, basil and lemon zest in a blender or food processor and process until you have a vinaigrette that has the consistency that is a little lighter than a pesto.
4
Place the arugula in a medium sized salad bowl. Drizzle a little olive oil over the top and toss so that the leaves are just coated. Divide the arugula evenly between eight salad plates.
5
Spoon some of the roasted tomatoes into the center of each plate and then insert 2-3 goat cheese rounds into the roasted tomatoes. Drizzle the mint-basil vinaigrette over the top of the tomatoes and goat cheese. Sprinkle some of the chives over the top of the salad. Serve with toasted olive bread.

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Roasted Tomato and Goat Cheese Salad

Preparation

From Pascale's Kitchen Shop

Herbes de Provence

Provence Salad Bowl - Apple Green Lacquer

Lemon Olive Oil

Letters from the Market Table