Tomato Basil And Blue Cheese Salad Recipes

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TOMATO, BASIL, AND BLUE CHEESE SALAD



Tomato, Basil, and Blue Cheese Salad image

Tomato, Basil, and Blue Cheese Salad

Provided by bakedbree

Number Of Ingredients 5

tomatoes
olive oil
salt and pepper
blue cheese crumbles
basil

Steps:

  • Slice some tomatoes.
  • Season well with salt and pepper.
  • A generous drizzling of olive oil.
  • Sprinkle some fresh bail leaves on top.
  • Sprinkle with some blue cheese and there you have it. You could use feta or Parmesan, whatever you have around. Some bacon sprinkled on top would be divine. Or you could add some lettuce leaves, or better yet, toss this with some pasta. You really want to get some crusty bread to slop up the olive oil and blue cheese. Just saying. I promise that you will not be sorry.

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

BLUE CHEESE AND TOMATO SALAD



Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Steps:

  • In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
  • To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

TOMATO BLUE CHEESE PASTA SALAD



Tomato Blue Cheese Pasta Salad image

Make and share this Tomato Blue Cheese Pasta Salad recipe from Food.com.

Provided by Punky Julster

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) box of mini penne pasta, cooked and cooled to room temp
2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1 cup small fresh basil leaves, lightly packed or 4 tablespoons dried basil
1 1/2 cups finely crumbled blue cheese
4 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper

Steps:

  • In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
  • Season to taste with salt and pepper.
  • Refrigerate for 30 minutes.
  • Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.

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