Tomato Blue Cheese Salad

Tomatoes and blue cheese are a match made in heaven in this simple summer tomato blue cheese salad! Hurray for fresh local tomato season!

Hello, you gorgeous local heirloom tomatoes, you.  We’ve been patiently waiting for you all year long.  We know we could be eating those cousins of yours in the supermarket, but honestly?  They can’t hold a candle to your sweet, rich, local tomato-y goodness.

So for this short but wonderful time while you are around, we are going to think up every single way we can to work you into our dinner plans.  Such as this quick and wonderful tomato and blue cheese salad!

Here’s where I make my annual plea for you NOT to pass up that table of heirloom tomatoes at your local farmer’s market.  Yes I know, they are lumpy and all kinds of funny colors and more expensive, but that’s because they are The Most Delicious Tomatoes On Earth.

Slice a couple of them up and lay them on a plate.  Now whirl up a batch of homemade blue cheese dressing, which is as easy as pie to make and tastes approximately one million times better than that stuff in the bottle.  Whenever I have any leftover blue cheese, homemade blue cheese dressing is in our future.

Now drizzle the dressing over the tomatoes, scatter on a few blue cheese crumbles and some chopped chives, get yourself a knife and fork and dig in.  Sweet and salty summertime goodness.  Give Heirlooms A Chance!

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Tomato Blue Cheese Salad

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Tomatoes and blue cheese are a match made in heaven in this simple summer tomato blue cheese salad! Hurray for fresh local tomato season!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Lunch
• Method: No Cook
• Cuisine: American

Ingredients

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For The Dressing

• 2 tablespoons sour cream
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 2 ounces crumbled blue cheese
• Milk for thinning as needed

For the Salad

• 2 heirloom tomatoes
• Blue cheese crumbles
• Fresh chopped chives

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Instructions

1. Make the dressing by combining all the dressing ingredients except for the milk and stirring with a fork until well combined (some chunks of blue cheese are good – it shouldn’t be totally smooth). Thin it with just enough milk that it is still thick but pourable.
2. Slice the tomatoes into 1/4 inch slices, and lay in a single layer on a platter. Pour a puddle of dressing on top, sprinkle some blue cheese on top, scatter on the chives and serve.