Thursday, 23 May 2013

[Sunday Dinner] Tomato, goat's cheese and pesto salad

SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.

So how was your long weekend? Too short that’s right.

Well we got home Monday from Edmonton and needed a fast and tasty salad to have with dinner. Although it wasn’t actually Sunday it felt like it, so I decided to keep it really simple.

Tomato and basil is a classic flavour combination so a large plate of various tomatoes topped with basil pesto and creamy goats cheese, now this is my idea of Summer!

Pesto originated from Genoa in Northern Italy but nowadays is found anywhere you can grow fresh basil. And normally olive oil is used in salad dressings and pestos, but Camelina Oil is a recent discovery and works well in this fragrant paste.

Tweak yours with more garlic, more cheese, more basil however you like it. We just added a drizzle of balsamic vinegar and mopped up the remaining juices with crusty bread. I’m pleased to say Summer in Saskatoon has finally arrived!!


  • 1 basket tomatoes
  • 1 bag basil
  • 1 bag arugula
  • 1 tsp M& M fresh minced garlic
  • 75g pine nuts
  • 75g parmesan cheese
  • 3 tsp crumbled goat’s cheese
  • Three Farmers Roasted Onion and Basil Camelina Oil
  • Salt
  • Pepper


  • Slice the tomatoes into interesting pieces or chunks and plate, season with salt and pepper.
  • Make the pesto by adding a few basil leaves, garlic, parmesan, and pine nuts in a food processor and pulse. Slowly pour in the Camelina Oil while the machine is running until it gets to a dressing-like consistency.
  • Drizzle pesto over the tomatoes and place torn basil and arugula leaves on and around, finish with crumbled goat’s cheese.

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