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Heirloom Tomato Salad with Blue Cheese Dressing
Ingredients
- Creamy Blue Cheese Dressing (recipe below)
- 1 3/4 pounds assorted heirloom tomatoes, sliced and/or red or yellow tomatoes, sliced or cut into thin wedges; roma tomatoes, cut into wedges; yellow pear tomatoes, halved; and/or cherry tomatoes, halved
- Sea salt or coarse salt
- Freshly ground black pepper
- 1 medium cucumber, halved lengthwise, seeded and coarsely chopped
- 1/2 of a small red onion, thinly sliced and separated into rings
- 1/4 cup loosely packed small basil leaves or shredded basil leaves
- Snipped fresh chives (optional)
Directions
1. Prepare blue cheese dressing. Cover; store in refrigerator while preparing salad.
2. Arrange tomatoes on six individual salad plates. Sprinkle with salt and black pepper. Top with cucumber and onion. Drizzle with dressing. Top with basil leaves. Garnish with chives, if you like. Serve immediately. 6 side-dish salads
Ingredients
- 1/3 cup mayonnaise or salad dressing
- 1/3 cup plain yogurt or dairy sour cream
- 1/4 cup crumbled blue cheese, other blue cheese, goat cheese or feta cheese (1 ounce)
- 2 to 3 tablespoons buttermilk or milk
- 1 teaspoon lemon juice
- 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
- 1/4 cup crumbled blue cheese, goat cheese or feta cheese (1 ounce)
- 1 tablespoon snipped fresh chives (optional)
Directions
In a blender or food processor, combine mayonnaise; yogurt or sour cream; 1/4 cup cheese, buttermilk; lemon juice and garlic. Cover; blend or process until smooth. Transfer mixture to a small bowl; stir in 1/4 cup cheese and chives (optional). Serve immediately or cover and store in refrigerator for up to 1 week. If necessary, stir in additional buttermilk or milk to make a dressing of desired consistency. Makes about 1 cup.
