Tomato Lemon Basil and Goat Cheese Salad

• 1 large japanese cucumber (Peeled, Seeded & Sliced 1/4 Thick)
• 3 large tomatoes (Brandywine Heirloom & Sliced 1/4 Thick)
• 5 ounces soft fresh goat cheese (Sliced 1/4/Thick)
• 16 leaves lemon basil (Chifonnade)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 teaspoons fine sea salt
• 2 teaspoons fresh ground black pepper

1. Sprinkle 1-teaspoon fine sea salt over cucumbers, let stand for 5-minutes, rinse under cold water and dry with a paper towel.
2. Place cucumbers, tomatoes, goat cheese on a plate and chill for 30 -minutes.
3. Assemble salad.
4. Place a tomato slice on a chilled plate, lemon basil leaf and top with goat cheese.
5. Place 2 cucumber slices beside the tomato.
6. Drizzle extra virgin olive oil and balsamic vinegar over salads.
7. Season with fine sea salt and fine ground black pepper to taste.

japanese cucumber, tomatoes, goat cheese, lemon basil, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/tomato-lemon-basil-and-goat-cheese-salad-386998 (may not work)