Heirloom Tomato Salad with Blue Cheese is one of my go to summer salads. It has such simple ingredients featuring fresh, summer produce and has great flavor. And it’s pretty! I found the recipe in Bon Appetit 10 years ago and loved it so much I still have the original August 2003 issue where it was first published. Here it is on the top of one of my ‘recipe stacks’ (don’t tell Corinna about my stacks – I am a bit more ‘unstructured’ than she is!).
Clearly you must like stinky cheese and raw tomatoes, neither of which Bear would eat until he hit his 40’s (and met the love of his life with a sophisticated palette!). If you have an aversion to blue cheese you could substitute a feta or goat cheese. But of course it wouldn’t be the same without the stink!
The recipe is available on one of my favorite foodie sites, epicurious.com. I have served it as pictured above layered on crusty, garlic-y toasted bread. Or for a crowd I serve it as a bread salad by cubing the toasted bread like croutons and dicing the tomatoes. Either way is a beautiful and tasty presentation!