Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tomato & Drunken Goat Cheese Salad

Servings: six as a starter


  • 1/4 cup sunflower or vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. pure chile powder, such as ancho, chile de arbol, or guajillo
  • Pinch garlic powder
  • Two 8-inch flour tortillas
  • Kosher salt
  • 6 medium firm-ripe beefsteak or heirloom tomatoes, cored and cut crosswise into 1/3-inch slices
  • 1/4 lb. drunken goat cheese, thinly sliced
  • Freshly ground black pepper
  • 2 cups baby arugula or mâche
  • One-half lime


  • Position a rack in the center of the oven and heat oven to 350°F.
  • In a small saucepan, combine the oils, chile powder, and garlic powder. Warm over medium-low heat until the oil becomes rust-colored and fragrant, about 4 minutes. Remove from heat and let cool slightly.
  • With a pastry brush, lightly coat both sides of the tortillas with the chile oil. Cut each tortilla into 6 triangles, arrange the triangles in a single layer on a baking sheet, and sprinkle the tops with salt. Bake until crisp, 15 to 18 minutes, flipping the chips halfway through baking.
  • Divide the tomatoes among six large salad plates, fanning them out in a circle. Tuck the cheese slices between the tomatoes and sprinkle with salt and pepper. Toss the arugula or mâche with 1 Tbs. of the chile oil, squeeze a little lime juice over, and season to taste with salt and pepper. Drizzle some of the remaining oil over the tomatoes and cheese (you won’t need it all), mound the greens in the center of each plate, and arrange two tortilla chips to the side. Serve immediately.


Rate or Review

Reviews (5 reviews)

  • Krispie | 09/17/2017

    I made this two nights in a row. The first night I used beefsteak tomatoes from the store and a light dressing of the chile oil. It was okay. The second night I used salad tomatoes from our garden and a heavier dose of the chile oil. Way better the second night. This definitely relies on tasty tomatoes but a generous amount of the oil on everything is also critical to make it taste like much. I will make again when I have more tomatoes from the garden

  • sschnarr | 08/19/2010

    I had a little difficulty finding Drunken Goat cheese where I live (rural Ontario) but it was well worth it. Wonderful!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial