Broiled Paneer and Heirloom Tomato Salad Recipe - Free Download

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Broiled Paneer with Heirloom Tomato Salad


Serves 4


When making the paneer for this salad, try folding in some fresh herbs like cilantro, basil or oregano.  Kalonji, the small black onion seed, is an excellent addition.


16 slices herbed paneer, about 2 “ long and 1” wide

1 tablespoon plus ¼ cup extra virgin olive oil

4 assorted heirloom tomatoes, such as zebra, brandywine or golden, cut into 16 slices

1 tablespoon aged balsamic vinegar

4 oz. baby arugula

1 tablespoon non pareil capers

large grained sea salt

reshly ground black pepper


  1. Arrange the paneer slices on a baking sheet and drizzle with the 1 T extra virgin olive oil.  Preheat the broiler.


  1. Arrange the tomato slices on 4 salad plates, combining the different varieties on each plate.


  1. Whisk together the remaining olive oil and balsamic vinegar.  Place the arugula in a bowl and drizzle with 3 tablespoonsof the dressing.  Toss lightly and arrange on the plates with the tomatoes.


  1. Broil the paneer close to the flame until it just begins to brown, about 1 minute.  With a spatula, top each tomato slice with the hot cheese and drizzle with the remaining dressing.  Sprinkle the capers, sea salt and pepper over all and serve.



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