Tomato, Herb, and Blue Cheese Salad
With tomato season coming to an end, I am trying to savor every last juicy tomato I can get my hands on. I found some beautiful heirloom ones at my local farmers market on Saturday and came up with this recipe. The tomatoes are so good by themselves, they don’t need much added to them. This salad is so fresh and bright, it is the perfect summer lunch. I keep the tomatoes in large chunks, then top them with fresh herbs, a lemon vinaigrette and a small amount of blue cheese crumbles. Toss together and you’re good to dig in. It’s as easy as that!
Tomato, Herb, and Blue Cheese Salad
- Prep Time: 15m
- Total Time: 15m
- Serves: 4
Ingredients
For the Salad:
- 2 tbsp. green onion, sliced
- 2 tbsp. parsley, minced
- 2 tbsp. basil, chopped
- 3 heirloom tomatoes, chopped in large chunks, about 3 cups
- 1/4 c blue cheese, crumbled
For the Dressing:
- 1 garlic clove, minced
- 1 shallot, minced, about 2 tablespoons
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- 2 lemons, juiced
- 1/4 c EVOO
Instructions
- For the dressing- place the shallots, garlic, honey and Dijon in a bowl. Add the lemon juice, salt and pepper. Slowly drizzle in the EVOO while continuously whisking. Taste the dressing for seasoning. Set aside.
- For the dressing- place the shallots, garlic, honey and Dijon in a bowl. Add the lemon juice, salt and pepper. Slowly drizzle in the EVOO while continuously whisking. Taste the dressing for seasoning. Set aside.
- Put the chopped tomatoes, parsley, green onions and basil in a large bowl. Mix to combine.
- Put the chopped tomatoes, parsley, green onions and basil in a large bowl. Mix to combine.
- Pour the dressing over the tomato mixture and toss again. You may not need all of the dressing, just use however much you like.
- Pour the dressing over the tomato mixture and toss again. You may not need all of the dressing, just use however much you like.
- Top the salad with the blue cheese crumbles and serve!
- Top the salad with the blue cheese crumbles and serve!
xo, Rachel
