• 1 punnet (300g) of mixed tomatoes, halved or sliced
  • 1 garlic clove, crushed
  • 2 sprigs flat leaf parsley (roughly chopped)
  • 75g goat cheese
  • 1 small spring onion (thinly sliced)

Dressing ingredients

  • Olive oil

Author of this recipe

Vegetables WA

Vegetables WA

Community organisation

We represent many of the Western Australian vegetable growers who grow the fresh salad produce Australians love to use! From your classic tomatoes to your little bit left of centre beetroot,... Read more

The tomatoes speak for themselves in this dish.  The natural tomato flavour is complimented by the extra additions of garlic, fresh parsley and the cheese which work so well together.

Total votes: 775


Simply combine the chopped tomatoes and garlic and place on a serving platter or board. Then scatter the parsley, sping onion and crumble or break the goat cheese over the salad.
Finish the dish with a drizzle of olive oil. Season with salt and pepper to taste. Serve and enjoy!

Tips from the author

There is a wide range of tomato varieties grown in Western Australia ranging from snack, heirloom, truss, roma and large gourmet types. This salad was created by Chef Manifis for Vegetables WA who used mixed heirloom tomatoes and Ash Goats Chevre. 

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