TOMATO AND BLUE CHEESE SALAD RECIPES

Name: Cherry Tomato Salad With Blue Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 pints ripe cherry tomatoes, quartered (about 4 cups); table salt; 1/2 teaspoon sugar; 1 medium shallots (about 3 tablespoon) or 2 green onions, minced (about 3 tablespoon); 1 tablespoon balsamic vinegar; 2 teaspoons spicy brown mustard; 4 teaspoons honey; 2 tablespoons vegetable oil; ground black pepper; 1/2 cup roughly chopped pecans, toasted; 2 ounces blue cheese, crumbled (about 1/2 cup)

CHERRY TOMATO SALAD WITH BLUE CHEESE RECIPE - FOOD.COM

Cherry Tomato Salad With Blue Cheese Recipe - Food.com image

A delicious way to use those summer fresh cherry tomatoes. In the off season, try this with grape tomatoes.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 pints ripe cherry tomatoes, quartered (about 4 cups)
table salt
1/2 teaspoon sugar
1 medium shallots (about 3 tablespoon) or 2 green onions, minced (about 3 tablespoon)
1 tablespoon balsamic vinegar
2 teaspoons spicy brown mustard
4 teaspoons honey
2 tablespoons vegetable oil
ground black pepper
1/2 cup roughly chopped pecans, toasted
2 ounces blue cheese, crumbled (about 1/2 cup)

Steps:

Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside.
Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.

Nutrition Facts : Calories 257.7, FatContent 21.1, SaturatedFatContent 4.4, CholesterolContent 10.6, SodiumContent 233.8, CarbohydrateContent 14.9, FiberContent 3.2, SugarContent 10.8, ProteinContent 5.8

TOMATO SALAD WITH BLUE CHEESE AND CRISPY SHALLOTS RECIPE ...

Tomato Salad With Blue Cheese and Crispy Shallots Recipe ... image

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Provided by Dani Shapiro

Yield 4 Servings

Number Of Ingredients 9

Ingredients

? cup extra-virgin olive oil
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
Kosher salt, freshly ground pepper
8 cups Bibb lettuce leaves
12 oz. mixed tomatoes, halved, quartered if large
3 oz. blue cheese, crumbled
½ cup store-bought fried shallots or onions

Steps:

Whisk oil, vinegar, mustard, and honey in a small bowl until smooth. Season vinaigrette with salt and pepper.
Arrange lettuce and tomatoes in shallow bowls or on plates and drizzle vinaigrette over; season with salt. Top with blue cheese and fried shallots. Do ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Bring to room temperature and whisk before using.

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