Thyme & Rosemary Marinated Goat Cheese is a particularly wonderful choice with this salad thanks to the herbs and oil used to marinate the cheese, but it would be equally delicious with the Laura Chenel Original Log or any savory fresh goat cheese. (Simply substitute extra virgin olive oil for the marinated goat cheese oil.) Torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild in salads, but a red onion soaked 15 minutes in cold water to soften the flavor can be substituted. Finish with white balsamic if you want a brighter appearance to your salad.

Recipe by Laura Chenel chef Jacquelyn Buchanan.

Featured Cheese
Thyme & Rosemary


  • 1 jar Laura Chenel Thyme & Rosemary Marinated Goat Cheese (see note)
  • 4 heirloom tomatoes (about 3 pounds) of different sizes and colors
  • 1/2 of a torpedo onion, sliced thinly (see note)
  • 1 bunch of basil
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup of balsamic vinegar (see note)


1. Slice the heirloom tomatoes 1/4 inch thick. Using a sharp knife to prevent bruising, slice basil into thin strips, chop or tear.

2. Place tomatoes on serving plate, overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions.

3. Drizzle all with the oil from the Thyme & Rosemary Marinated Goat Cheese. Break Marinated Goat Cheese into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.

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