Yes, blue cheese and tomatoes are a great salad combination.
I make one we call a BBLT salad during tomato season - like the salad version of a BLT or maybe a streamlined Cobb: romaine (or other sturdy lettuce) torn into smallish pieces; chunks of tomato or halved cherry tomatoes; crumbled crisp bacon; crumbled blue cheese; thinly sliced red onion; and homemade croutons (cubed leftover baguette or country-ish Italian bread - tossed with olive oil and coarse salt, browned in oven.) A cubed avocado is great in there too, if handy. Tossed with a simple vinaigrette - Dijon, red wine vinegar, olive oil, s&p. I've used creamier dressings, like a buttermilk dressing, but prefer the vinaigrette here because it lets the strong flavors of the salad elements come through clean and crisp.
I like to slice good tomatoes, layers them on a plate with some really thinly slices red or sweet onion, sprinkle it with some salt and coarsest ground black pepper, and then scatter some crumbled blue cheese (I love blue cheese so I use a lot but a little goes a long way too). I usually drizzle a little olive oil on top but it's good with balsamic too.
Two traditional otions. 1) a caprese salad with fresh mozzarella, cherry tomatoes, basil, a splash of olive oil (or basil oil and you can skip the basil), salt and pepper. 2) a greek salad with tomatoes, good olives, feta, very thinly sliced (or pickled) onions, and fennel (optional), dressed with olive oil, red wine vinegar, salt and pepper. You can also make a salad of watermelon, cherry tomatoes, feta and mint, (pickled red onions--optional), salt, pepper, and a splash of olive oil. There are really endless possibilities. Maybe you can refine your question. Would you want pasta included in the salad, like an orzo salad? a panzanella salad?
Diced tomato, diced cucumber (preferably hothouse, otherwise peeled and seeded), fresh mozzarella diced, torn fresh basil if you have any. For dressing use lemon juice, olive oil, salt and pepper, and a spoonfull of sour cream or plain yogurt stirred in. Delicious.
Oh and you can use red or white vinegar if you don't have lemon. The yogurt or sour cream is optional. Some sliced red or sweet onion or green scallions would be a nice optional addition.
7 Comments
Salad with roasted pears, crisped nuts, blue cheese or goat cheese....
Tabbouleh with feta cheese added....
I make one we call a BBLT salad during tomato season - like the salad version of a BLT or maybe a streamlined Cobb: romaine (or other sturdy lettuce) torn into smallish pieces; chunks of tomato or halved cherry tomatoes; crumbled crisp bacon; crumbled blue cheese; thinly sliced red onion; and homemade croutons (cubed leftover baguette or country-ish Italian bread - tossed with olive oil and coarse salt, browned in oven.) A cubed avocado is great in there too, if handy. Tossed with a simple vinaigrette - Dijon, red wine vinegar, olive oil, s&p. I've used creamier dressings, like a buttermilk dressing, but prefer the vinaigrette here because it lets the strong flavors of the salad elements come through clean and crisp.