Tomato and Blue Cheese Salad
Truly a summer time salad, when tomatoes are are their peak. A creamy traditional Blue Cheese is perfect.
Tomato and Blue Cheese Salad
Pile this summer salad on the crustiest grilled bread and while the barbeque is on, grill the beef to go with it. The flavors are perfect together.
Ingredients
- 2 ¼ cup (300 gr) Heirloom grape or cherry tomatoes
- 1 TBSP (15 gr) Red Onion, thinly sliced
- ½ cup (55 gr) Celery, thinly sliced on the diagonal
- ¼ cup Olive Oil
- 2 TBSP Red Wine Vinegar
- ½ TBSP Balsamic Vinegar
- 1 TBSP (3 gr) Chives, chopped
- 2 TBSP (4 gr) Oregano, chopped
- ¼ tsp. Salt
- ¼ tsp. Pepper
- ¼ cup (45 gr) Blue Cheese, crumbled
- 4 thick slices Crusty Bread
- 1 Garlic clove minced
- 2 TBSP Olive Oil
Instructions
- Mix 2 TBSP olive oil and minced garlic in a small dish, set aside for the bread.
- Slice tomatoes in half and combine with celery and red onion in a mixing dish.
- Combine ¼ cup olive oil, red wine vinegar and balsamic vinegar in a small dish. Add chives, chopped oregano, salt and pepper. Mix and toss with tomato mixture.
- Crumble blue cheese on top and stir gently.
- Meanwhile heat barbeque and grill thick slices of bread on both sides. Then with a pastry brush spread olive oil and garlic over one side and serve with salad immediately.
Notes
We love, love, love this salad with a grilled steak and rustic garlic bread paired with a dry red wine from Bordeaux.
We’ve paired:
- Chateau Preuillac Medoc ($28.00) a dry blend of Cabernet Franc, Merlot and Cabernet Sauvignon