“This recipe is from French Women Don't Get Fat by Mireille Guiliano. Here is an excerpt from the book... "Although you can find tomatoes year-round in France, too, they just aren't the same as they are in season, which runs June through September. In summer, my family used to eat tomatoes at least twice a week, but typically three or four times, in different raw preparations for full flavor. In this recipe, a bit of cheese makes for a heartier dish, which means the meal or fish portion later in the meal can be smaller or eliminated. We almost always had some fresh goat cheese from a local farm, but you can add mozzarella as in Italy or Feta as they do in Greece." (We ate this as the main course, with some garlic bread).”

Ingredients Nutrition

  • 1 cup mesclun or 1 cup any mixed salad green, about 1 cup per person
  • 4 large tomatoes, washed and sliced
  • Salad Dressing
  • 2 tablespoons minced shallots
  • 1 teaspoon mustard
  • 2 tablespoons vinegar
  • 6 tablespoons olive oil
  • 8 ounces fresh goat cheese
  • salt & freshly ground black pepper
  • 4 tablespoons fresh parsley or 4 tablespoons fresh basil, chopped at the last minute


  1. Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
  2. Mix the dressing ingredients into an emulsion.
  3. Crumble the goat cheese onto the tomato slices.
  4. Season with salt and pepper to taste. Pour the dressing on top. Add the chopped parsley. Serve with a slice of country bread.

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