Courtesy of PureZing

Serves 6

INGREDIENTS:

3-4 beefsteak tomatoes
Pint of cherry tomatoes
2-3 yellow, green or Roma tomatoes
½ cup Garlic and Lemon olives, pitted and cut in half
½ cup Pinon nuts (Pine Nuts)
20 fresh Basil leaves, set aside 5-6 for garnish
4 Tablespoons red wine vinegar
½ cup extra virgin olive oil
Sea salt and freshly ground pepper to taste
8-ounces fresh goat cheese

DIRECTIONS:

Quarter large tomatoes and cut smaller ones in half. In a mixing bowl, combine tomatoes, olives, pine nuts and basil. Mix gently.

Add vinegar, olive oil, salt and pepper. Toss gently.

Divide between six plates. Crumble goat cheese over each plate. Garnish with remaining basil leaves and drizzle olive oil on top of each salad.