Cherry Tomato And Blue Cheese Salad Recipes

CHERRY TOMATO SALAD WITH BLUE CHEESE

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
• Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.

STEAKHOUSE TOMATO SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, toss together the tomatoes and blue cheese crumbles with the olive oil and a pinch of salt and pepper.
• Top the salad with the chives and serve.
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CHERRY TOMATO AND CHEESE SALAD

Steps:

• Place cut cherry tomatoes, onions (or scallions), and cubed cheese in a large bowl.
• In a seperate bowl, whisk together the sour cream, mayo, vinegar, sugar, tarragon, garlic powder, pepper and salt; blend well.
• Pour the dressing over the salad and gently toss to coat.
• Serve chilled.

CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD

Steps:

• Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

CHERRY TOMATOES WITH BUTTERMILK BLUE CHEESE DRESSING

Steps:

• To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.
• Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.