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Grilled Cherry Tomato & Goats' Cheese

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“Another classic summer dish. Use my Summer Vinaigrette recipe. (About the Goat Cheese - try to find one that has a rind - that way it is easier to grill it and it won't fall apart).”

Ingredients Nutrition


  1. Preheat the grill. Put the tomatoes in a single layer on a cookie sheet or grill pan. Place under the grill. Keep an eye on them, and when they have split and gone a bit darkened or are starting to blister, take them out from under the grill.
  2. Transfer tomatoes to a dish.
  3. Sprinkle the chopped shallot on the tomatoes, and add a good amount of vinaigrette. Stir and leave for an hour or so.
  4. Stir the chopped mint leaves into the cream. Season well with salt and fresh ground pepper. Spoon this over the tomatoes and mix (gently).
  5. Preheat the grill again. Cut the goat cheese into 4 thick rounds, or 8 thin ones, and grill until the surface is a bit bubbly.
  6. Meanwhile divide the salad onto 4 plates. Watch the cheese carefully and when it is done, lift a round or two onto each salad.
  7. Note: if you're watching fat - omit the cream and just add the mint to the vinaigrette.

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