Summertime tomatoes are fantastic on their own, but this Heirloom Tomato Salad is taken to the next level with a light vinaigrette and blue cheese crumbles. 86 calories and 3 Weight Watchers Freestyle SP
Heirloom Tomato Salad with Blue Cheese
Heirloom tomato salad tastes like summer in every bite. We usually grow at least one type of tomato each year, waiting with anticipation for the the first one to ripen. This year, I plucked the first ripe fruit off of the plant, sliced it, sprinkled it with a little salt and took a bite. Cue the sound of utter disappointment. (Whomp whomp) Mealy and flavorless! Who was playing such a cruel trick on this lover of all-things-tomato?!
The very next day, I trundled off to the farmer’s market with one purpose in mind…find the sweetest, most beautiful heirloom tomatoes, then head home to immerse myself in an afternoon of tomato bliss. After eyeing every tomato at every stall, I made my choice and hurried home. The first bite? Sweet, juicy, delicious. All was right again! This tomato salad recipe was born from that farmer’s market haul and I guarantee that it’s one I’ll be making for many summers to come.
Can I use a different kind of cheese?
- Not a fan of blue cheese? Replace it with crumbled feta, grated (or slivered) Parmesan cheese or bocconcini (mini mozzarella balls). The shallot balsamic vinaigrette will complement any of these cheeses.
- If you’re sticking with blue cheese, be sure to choose something firm that can be easily crumbled. A very creamy blue or soft Gorgonzola won’t work as well with this recipe.
Tips for making this heirloom tomato salad:
- The top tip for making this salad is to use the sweetest heirloom tomatoes that you can find. Since there are so few ingredients in this recipe – and the tomatoes are the star of the show, after all – you don’t want to save a buck or two by using mealy store-bought tomatoes. Take a trip to your local farmer’s market, grow your own tomatoes or offer to trade a batch of zucchini muffins for some of your neighbor’s heirlooms.
- Cut the tomatoes into 1/2-inch slices and arrange on a serving platter. If you’re using two different colors, alternate them for a pretty presentation.
- For the vinaigrette, sauté a couple of tablespoons of minced shallots and dried thyme in olive oil, just until the shallots are tender and starting to brown. Transfer the mixture to a small bowl and whisk in some balsamic vinegar and good-quality extra virgin olive oil.
- Drizzle vinaigrette over the tomatoes, top with the blue cheese crumbles and garnish with minced flat-leaf parsley.
Other healthy tomato recipes:
Roasted Tomato Crostini with Avocado {Cookin’ Canuck}
Greek Quinoa & Hummus Stuffed Tomatoes {Cookin’ Canuck}
No-Cook Tomato Sauce with Pasta {Foodiecrush}
Tomato Basil Frittata {A Pinch of Healthy}
Heirloom Tomato Salad with Blue Cheese
Ingredients
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 2 tablespoons minced shallots
- 1/2 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 2 large heirloom tomatoes, each cut into six ½ inch slices
- 3 tablespoon crumbled blue cheese
- Minced flat-leaf parsley, for garnish
Instructions
- Heat 1 teaspoon olive oil in a small nonstick skillet set over medium heat. Add the shallots and thyme, and saute until the shallots are tender and starting to brown, 2 to 3 minutes. Transfer to a small bowl.
- To the shallots, add the remaining 1 tablespoon olive oil, balsamic vinegar and salt. Whisk to combine.
- Arrange the tomatoes on a serving dish and drizzle the shallot mixture over the tomatoes.
- Top with the blue cheese and parsley. Serve.
Notes
Nutrition
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Rocky Mountain Woman
Perfect way to enjoy those lovely tomatoes!