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Red, White and Blue Salad




Source of Recipe


chef2chef






List of Ingredients



• 4 large ripe tomatoes, about 1 1/4 pounds
  
• 2 medium-sized red onions, about 3/4 pound (or you could choose one of the infamous sweet onions)
  
• 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
  






Instructions



1. 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.
   
2. 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.
   






Final Comments


Makes 4 servings