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  • Tomato Onion Salad w/ Blue Cheese
  • Tomato Onion Salad w/ Blue Cheese
  • Tomato Onion Salad w/ Blue Cheese
  • Tomato Onion Salad w/ Blue Cheese
  • Tomato Onion Salad w/ Blue Cheese
  • Tomato Onion Salad w/ Blue Cheese

Tomato Onion Salad w/ Blue Cheese

Food | September 08, 2017 | Nik Manojlovich
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Juicy, fully ripened tomatoes take centre stage in this salad that can be enjoyed on its own or next to your favourite main – TOMATO AND ONION SALAD WITH BLUE CHEESE is something special!

The idea for this recipe sprung from the many requests we receive for salads that can be served as standalones or sides, paired with everything from fish and seafood to poultry and meat. Boy, does this salad recipe ever accomplish all of that!

Here are the main considerations in preparing it:

TOMATOES – The tomatoes used in this recipe have got to be good. We’re calling for those peak-of-perfection beefsteak tomatoes that just drip with flavourful sweetness. We suggest bringing your tomatoes to room temperature before making this salad – seems funny, but doing so will make them even tastier!

ONIONS – Use a sweet variety for this recipe, such as Vidalia. Our direction to slice the onions and secure them with brochettes is a time- and grill-saving step. Having made the recipe many, many times, we quickly learned that sliced onions left loose on a grill often fall through the cracks. Securing them in this fashion makes them easier to handle and ensures every bit of onion makes it to the plate.

DRESSING – The dressing for this salad is all about the blue cheese, but only from the perspective of flavour. There’s no need to spend a fortune of an expensive import for this application; in fact, we’re finding the locally produced varieties are just as wonderful as their European cousins. There, we said it! HERE is one of our favourite local beauties!

We also want to suggest a great pairing for this salad. Head HERE for our Roast Chicken recipe!

Add this winning combination of the flavours to your next meal plan. TOMATO AND ONION SALAD WITH BLUE CHEESE is a winner!

Ingredients & Amounts

  • 6 medium heirloom tomatoes, sliced
  • 1 Vidalia onion, sliced
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 head of Boston lettuce
  • For the dressing:
  • 1/3 cup of extra virgin olive oil
  • 3 tablespoons of red wine vinegar
  • ¼ cup of blue cheese, crumbled
  • kosher salt and black pepper

Instructions

  1. Remove cores from tomatoes, turn onto sides and slice, ¼" thick. Reserve.
  2. Turn onion on its side and slice into four even rings, about ¼" thick. Lay the slices flat on your work surface and carefully drive a metal brochette through the onion rings to secure them. Drive a second brochette through the onions in the same fashion.
  3. Preheat barbecue to medium-high, about 450°F. Whisk 2 tablespoons of extra virgin olive oil with the balsamic vinegar and brush onto the prepared onions. Transfer to hot barbecue and grill until they soften and caramelize. Brush with additional oil and vinegar mixture as required. Remove from grill and carefully remove brochettes. Separate into rings by hand.
  4. Assemble the salad: Place a few leaves of Boston lettuce down onto the presentation plate or platter. Add a layer of sliced tomatoes in an attractive fashion. Sprinkle tomatoes with grilled onions and a pinch of kosher salt. Add another layer of tomatoes, onion and salt. Continue until all tomatoes and onion are used.
  5. Prepare dressing: Place ingredients for dressing into a small bowl and gently whisk together, leaving small chunks of blue cheese still visible.
  6. Spoon dressing over salad. Sprinkle with black pepper and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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