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Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette

I love this Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette and this tasty salad is low-carb, gluten-free, and South Beach Diet friendly! Use the Salads Index to find more tasty salads like this one.

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Sliced Tomato, Olive and Goat Cheese Salad Recipe with Onion-Caper Vinaigrette found on KalynsKitchen.com

At this time of year some people are thinking about fall foods, but I always start remembering how that fresh-from-the-garden produce will only be around for about another month, and I want to eat tomato salads and zucchini dishes as often as I can!  This year I don’t have as much garden produce, which is making me savor it all the more when friends or family member share tomatoes, zucchini, and cucumbers with me.

This Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette from 2006 is adapted from a recipe in The Low Carb Gourmet by Karen Barnaby, a fabulous cookbook whether or not you’re into lower-carb eating. I think this combination of capers, chopped red onion, Kalamata olives, goat cheese, and balsamic vinegar goes perfectly with fresh tomatoes, but if one of those doesn’t appeal to you, substitute ingredients to fit your own taste and this will still be delicious.  (And if you’d like to join me in stretching out summer, check after the main recipe for a lot more tomato salad ideas!)

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette found on KalynsKitchen.com

You must start with juicy sun-ripened tomatoes, cut into thick slices and arranged on a serving plate. Whisk together balsamic vinegar, sea salt, and olive oil, and then stir in the chopped capers and onion to make the dressing.  (I like to keep those ingredients kind of chunky, but if you prefer a finer chop you could make this in a mini-processor or use an immersion blender.) Keep the goat cheese in the fridge until right before you’re going to crumble it! Coarsely chop the Kalamata olives, or use plain sliced black olives if you prefer. Putting the goat cheese on the salad BEFORE the dressing is unusual, but it really works; sorry no photo of that! Drizzle each serving with some of the Onion-Caper Vinaigrette. Then sprinkle each serving with some of the Kalamata olives, and devour!

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette found on KalynsKitchen.com

Make it a Meal: This would be great with Very Greek Grilled Chicken or Grilled Salmon with Maple-Sriracha-Lime Glaze for a lovely low-carb summer dinner.

More Amazing Tomato Salads for Summer:

Ten Favorite Salads with Garden Tomatoes ~ Kalyn’s Kitchen
Blueberry and Tomato Salad ~ Leite’s Culinaria
Tomato, Cucumber, and Radish Salad with Yogurt-Tahini Dressing ~ Kalyn’s Kitchen
Tomato, Beet, and Tomato Salad with Balsamic Vinaigrette ~ The Perfect Pantry

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette

This Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette is a perfect summertime salad using fresh tomatoes!

Ingredients:

Ingredients

  • 4 vine-ripened tomatoes, cut into thick slices
  • 2 T coarsely chopped Kalamata olives
  • 2 T crumbled goat cheese (Chevre type)

Dressing Ingredients

  • 1/4 tsp. sea salt
  • 2 T best quality balsamic vinegar
  • 3 T best quality extra-virgin olive oil
  • 1 T capers, drained but not rinsed, chopped if large
  • 1 T finely minced red onion

Directions:

  1. Wash tomatoes, slice thickly, and arrange on two serving plates.
  2. Crumble goat cheese over tomatoes.
  3. Whisk together balsamic vinegar, sea salt, and olive oil.
  4. Then stir in capers and chopped onion.
  5. Spoon dressing over each serving of tomatoes and sprinkle Kalamata olives over.

Recipe adapted from The Low Carb Gourmet by Karen Barnaby.

 

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sliced Tomato, Olive and Goat Cheese Salad is perfect for any phase of The South Beach Diet. Tomatoes are relatively high in carbs for a vegetable, but a small serving of this would work for most low-carb diet plans. This would be great for a time when you’re making a nice dinner and you want to impress your guests.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette found on KalynsKitchen.com

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16 comments on “Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette”

  1. Yes, I’d like some. And a little variation might be some black beans.
    Beautiful picture.

  2. I am so glad you are here, Kalyn, as I draw so many good ideas from your posts. I am trying very hard to be as low-carb as possible, and finding it a great challenge here in Wisconsin, where the food is hearty and rich. Then, too, there is my craving for carbs in the morning…

    Anyway, thank you.

  3. mmm…could use Roma tomatoes and make little appetizers outta this 🙂

  4. Oh Baby! This is my kind of salad. Thank you, Kalyn, for the inspiration.

  5. Kayln,
    Hi. Great recipes!! I was looking for your sun dried tomato pesto recipe but can’t find it. Do you have it listed on your blog? It was so tasty!! I want to try it!
    Thanks!
    Your neighbor!!

  6. Those look so good! I just bought the same book and have been looking through it and saw this recipe a few days ago. Way to go!

    And Mimi, I finally won the battle of the morning carbs by having a small bowl of steel cut oats topped with cottage cheese. It gives you warming, stay-with-you complex carbs balanced by a whopping 13 grams of protein. Toss on a few berries and some cinnamon and it will carry you through the morning like nobody’s business.

  7. Tanna, love the idea of the black beans. I like the picture except after I’d eaten it all I remembered I had taken a photo of tomato, egg, and olive salad (which looks similar because of the white eggs) and used the same plate! Oh well.

    Mimi, thanks. I eat egg muffins mostly for breakfast.

    Wheresmymind, roma tomatoes would be great. Next year I’m going to plant more romas.

    Karina, I’m going to have it again tonight.

    Maria, Hi! Sometimes I get behind adding recipes to the recipe index!! But you should be able to find it by typing “sun dried tomato pesto” in to the search box on the left hand side.

    Christine, I love this cookbook. Also, another good idea for breakfast.

  8. Thanks Kaylyn. I found the recipe:)

  9. Maria, it’s in the recipe index now too.

  10. Oh. My. Sweet. Goodness that looks so good. Yum. Right up my alley kind of food.

  11. I think this salad is a must Kalyn. I can't wait to try it with the tomatoes my mom brought from her garden in Ontario.

  12. I hope you enjoy the salad as much as I did. And so great to have special tomatoes to make it with!

  13. I'm with you Kalyn – trying to eek out every last bit of summer produce. I am starting to hoard tomatoes, peppers and garlic. Your salad speaks to all that I love about summer.

  14. Thanks Jeanette, and ditto here!

  15. Hopefully my CSA will give me some more tomatoes tomorrow!

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