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  • Red, White And Blue Salad

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    Red, White And Blue Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x servings
    • 4 lrg ripe tomatoes, about 1 1/4 pounds
    • 2 med -sized red onions, about 3/4 lb. (or possibly you could choose one of the infamous sweet onions)
    • 1 Tbsp. Sherry wine vinegar
    • 1/2 tsp finely minced garlic
    • 3 Tbsp. extra-virgin extra virgin olive oil
    •     Sea salt and freshly grnd pepper to taste
    • 1/4 lb blue cheese, at room temperature
    • 2 Tbsp. finely minced chives and/or possibly basil (would you believe tarragon)
    • 1 x Core the tomatoes and use a serrated knife to make thick slices. Peel the

    Directions

    1. Onions and slice them about 1/4 inch thick. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
    2. Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add in it into the dressing (that should be lumpy).
    3. Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs, and serve.

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