Easy, flavorful marinated tomatoes paired with fresh greens, creamy goat cheese and toasted sliced almonds make an unforgettable summer salad.
Why this recipe works
- The tomatoes soak up a bright vinaigrette for 20–30 minutes, concentrating their flavor before joining the rest of the salad.
- Creamy goat cheese and toasted almonds add richness and a satisfying crunch to an otherwise simple preparation.
The story behind this recipe
This salad is adapted from Beatrice Ojakangas’s Herb-Marinated Swedish Goat Cheese and Tomato Salad. The original uses a Swedish white cheese called Getost; here we use a soft chèvre-style goat cheese that’s widely available. A scattering of toasted sliced almonds adds texture and contrast.
Ingredients
- Marinated Garden Tomatoes: Thick slices of ripe tomatoes tossed in a simple vinaigrette with mustard, garlic and parsley form the flavorful base.
- Mixed lettuce greens for color and freshness.
- Sliced almonds, toasted for crunch.
- Soft fresh goat cheese, crumbled for tang and creaminess.
How to make this recipe
- Prepare a batch of marinated garden tomatoes. Use the ripest tomatoes you can find for the best flavor.
- Toast the sliced almonds in a small skillet with a little olive oil and a pinch of salt until golden, about 4–6 minutes, then transfer to a plate to cool.
- Arrange the marinated tomatoes and their juices on a large serving platter. Gently toss with the mixed greens so the leaves pick up some of the vinaigrette.
- Scatter crumbled goat cheese and the toasted almonds over the top. Serve immediately.
Expert tips
This salad depends on great tomatoes. Choose ripe, flavorful fruit—ideally from your garden, a farm stand, or a farmers’ market. Let any components made ahead return close to room temperature before serving so the flavors are at their best.
FAQs
Yes. The marinated tomatoes can be made a few hours ahead; if making them more than an hour before assembly, cover and refrigerate, then bring them out about 30 minutes before serving. Toasted almonds keep well for a day in an airtight container at room temperature.
Absolutely. Omit the goat cheese or substitute a plant-based cheese with a similar tangy texture.
Related recipes
If you enjoy Scandinavian-inspired salads, try these inspired variations:
-
Roasted Beet Salad with Arugula, Rye and Creamy Herbed Skyr Sauce -
Kale and Butternut Squash Salad
-
Warm Barley Salad with Fresh Garden Herbs
-
Lemon Cucumber Salad with Dill
Recipe
Swedish Marinated Tomato and Goat Cheese Salad
5 minutes
5 minutes
10 minutes
6
92 kcal
| Carbs:
3 g
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1/3 cup sliced almonds
- Coarse salt and freshly ground pepper
- 1 batch marinated summer tomatoes
- 3–4 cups mixed greens
- 4 ounces soft goat cheese
Instructions
- Heat the olive oil in a small skillet over medium heat. Add the sliced almonds and a pinch of coarse salt. Cook, stirring occasionally, until the almonds are golden, about 4–6 minutes. Transfer to a plate to cool.
- Arrange the marinated tomatoes with their juices on a large serving platter. Gently toss with the mixed greens. Scatter crumbled goat cheese and toasted almonds over the top. Serve immediately.