Heirloom Tomato Salad With Buttermilk Dressing and Blue Cheese

Total Time
35 mins
0 mins

Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Read More http://www.bonappetit.com/recipes/2010/09/heirloom_tomato_salad_with_buttermilk_dressing_and_blue_cheese#ixzz1gunjGSUV

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  1. Dressing.
  2. Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
  3. Salad.
  4. Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
Most Helpful

5 5

OMG, if one more review disappears on me! Grr! Anyway, this was positively delightful! I didn't use the sliced shallot in the salad, because the shallot in the dressing was plenty strong enough for me. Other than that, made as written. Thanks for posting! Made for The Honeys for ZWT8

5 5

I never would have thought to, essentially, dress tomatoes twice, but it works! Of course, how can you go wrong with sweet heirloom tomatoes you have grown yourself?