When fresh tomatoes are in season, I could literally live on this salad. The flavors just “sing!” and the colors are just right for the patriotic 4th (or 14th) of July.
Makes 4 servings
4 large ripe tomatoes, about 1 1/4 pounds
2 medium-sized red onions, about 3/4 pound
1 tablespoon Sherry wine vinegar
1/2 teaspoon finely chopped garlic
3 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper to taste
1/4 pound blue cheese, at room temperature
2 tablespoons finely chopped chives and/or basil
Core the tomatoes and use a serrated knife to make thick slices. Peel the onions and slice them about 1/4-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.