Ingredients
- 4 large ripe tomatoes, about 1¼ pounds
- 2 medium-sized red onions, about ¾ pound (or you could choose one of the infamous sweet onions)
- 1 tablespoon sherry wine vinegar
- ½ teaspoon finely chopped garlic
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper to taste
- ¼ pound blue cheese, at room temperature (I love Point Reyes blue from Marin County, CA)
- 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)
Make it step by step
- Core the tomatoes and use a serrated knife to make thick slices.
- Peel the onions and slice them about ¼-inch thick.
- Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
- Combine the vinegar, garlic, oil, salt and pepper.
- Blend well with a wire whisk.
- Crumble the cheese and add it into the dressing (which should be lumpy).
- Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.