GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
HEIRLOOM TOMATO SALAD WITH BLUE CHEESE
Categories Salad Cheese Tomato Appetizer Vegetarian Quick & Easy Blue Cheese Summer Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
- Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
- Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.
TOMATO, FRESH FIG AND BLUE CHEESE SALAD
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them. With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense. Start simply by slicing big tomatoes into rounds and cutting smaller ones into wedges and the cherry and grape varieties in half. Very gently toss them with fresh herbs, balsamic vinegar, olive oil and good salt. Use whatever you've got to hand to dress up the pile. Here, we've used some crumbled blue cheese for tang, fresh figs for sweetness and a sprinkle of toasted pine nuts for crunch.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar and salt. Whisk in oil.
- In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
- Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 11 grams
TOMATOES AND BLUE CHEESE
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Vegetarian Quick & Easy Blue Cheese Summer Bon Appétit
Number Of Ingredients 4
Steps:
- Cut tomatoes into thick wedges and serve with your favorite homemade blue-cheese dressing, some snipped chives, and plenty of cracked pepper.
CHERRY TOMATO SALAD WITH BLUE CHEESE
A delicious way to use those summer fresh cherry tomatoes. In the off season, try this with grape tomatoes.
Provided by moko7
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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, Fat 21.1, SaturatedFat 4.4, Cholesterol 10.6, Sodium 233.8, Carbohydrate 14.9, Fiber 3.2, Sugar 10.8, Protein 5.8
PEACH AND BLUE CHEESE SALAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the grill to medium or the oven to 250 degrees F.
- Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
- Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
- Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
- Cook's Note: I love this served right on top of a steak but it is also great as a side salad.
BLUE CHEESE AND TOMATO SALAD
Provided by Claire Robinson
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
- To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING
Steps:
- Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
- Combine all ingredients in a blender and blend until smooth.
WATERMELON AND BLUE CHEESE SALAD
Refreshing summer salad of watermelon and blue cheese. Great for summer picnics.
Provided by PRINCESSCOOK1
Categories Salad Fruit Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
- Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.
Nutrition Facts : Calories 192 calories, Carbohydrate 15.9 g, Cholesterol 10.6 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 201.3 mg, Sugar 12.8 g
MARINATED TOMATO, AVOCADO AND BLUE CHEESE SALAD
This is an irresistible combination of summery, spicy, tangy and creamy flavors that compliments picnics perfectly. If you are not a blue cheese fan, you can easily substitute feta, queso blanco or any other crumbly cheese.
Provided by mommycook
Categories Vegetable
Time 10m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
- Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.
Nutrition Facts : Calories 226.8, Fat 20, SaturatedFat 4.5, Cholesterol 8.4, Sodium 166.7, Carbohydrate 10.5, Fiber 5.7, Sugar 3.1, Protein 4.7
TOMATO, CAPER, OLIVE AND BLUE CHEESE SALAD
Categories Salad Cheese Olive Tomato No-Cook Low Carb Quick & Easy Blue Cheese Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve.
TOMATO BLUE CHEESE PASTA SALAD
Make and share this Tomato Blue Cheese Pasta Salad recipe from Food.com.
Provided by Punky Julster
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
- Season to taste with salt and pepper.
- Refrigerate for 30 minutes.
- Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.
RHAPSODY IN BLUE CHEESE TOMATO SALAD
This is another recipe from Cooks Country Magazine posted in response to a request for tomato recipes. Tossing the blue cheese into the salad after it's dressing helps keep the cheese from breaking apart too much. As with the other recipes posted in response to this request, it can be made with regular, cherry, or grape tomatoes.
Provided by Chabear01
Categories Salad Dressings
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 quarts of water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.
- Whisk oil, vinegar, and salt and pepper to taste together in small bowl.
- Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated.
- Gently toss in blue cheese and adjust seasonings.
Nutrition Facts : Calories 229.3, Fat 14.3, SaturatedFat 5.3, Cholesterol 16.9, Sodium 333.6, Carbohydrate 21.1, Fiber 3.5, Sugar 5.4, Protein 8.2
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