Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad 

Yield: 12 servings


  • 2 oz. (1/4 cup) Balsamic vinegar
  • Sea salt, as needed
  • Fresh ground pepper, as needed
  • 6 oz. (3/4 cup) extra-virgin olive oil 
  • 4 lb. heirloom tomatoes*, any size and variety
  • 6 oz. arugula (6 cups) 
  • 1 oz. (1/2 cup) parsley, chopped
  • 2 oz. (2 cups) basil, whole or torn
  • 8 oz. red onions (2 medium), sliced thin
  • 2 oz. Jalapeño peppers (1 medium), julienned
  • 1 lb., 5 oz.** hard-cooked eggs (12 large), cut in quarters
  • 1 lb., 8 oz. goat cheese or fresh Buffalo mozzarella cheese, sliced 

*Multi-colored, if desired, for visual interest.

**If using peeled, hard-cooked egg product.


  1. Combine vinegar with 1/4 teaspoon each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
  2. Slice, dice or wedge tomatoes, as desired. Dress with 1/4 cup vinaigrette.
  3. In a large bowl, combine arugula, parsley, basil, red onions and jalapeño. Toss with 1/2 cup vinaigrette.
  4. To serve, arrange 5 to 6 ounces of tomatoes on a luncheon plate. Top with 3/4 cup salad, 4 hard-cooked egg quarters and 2 ounces cheese. Sprinkle with additional salt and pepper. Serve immediately.


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