Recipe Courtesy of Paula DeenServings: 5 servings
Prep Time: 1 hour 10 min
Difficulty: Easy
10 ounce goat cheese
2-4 ripe tomatoes
4 medium sized cucumbers, thinly sliced
2 small white onion (vidalias will work great for this if they are available), julienned
1/2 cup white vinegar
1/2 cup extra virgin olive oil
20 mint leaves
salt and pepper to taste
In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers, and onions to bowl. Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil. Mix well. Add salt and pepper to taste. Refrigerate for one hour.
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Simple and fresh flavor, and easy to make. I did leave out the mint because I only like it in tea, but I also added crumbled applewood bacon. Very Good! Will keep this as something I make on the regular during the summer.
By Katherine on January 14, 2013
love this Paula! <3<3<3...
By selva on July 06, 2011
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Join Paula at the Metropolitan Cooking and Entertaining Show in Washington, DC. Tickets on sale now.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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