The dog days of summer have officially arrived in Georgia. It’s too hot and stifling to go outside, much less turn on an oven to make supper. I’m always craving light dinners in this kind of heat, so Honey grilled chicken and I prepared this delicious tomato salad for the side. Some of the tomatoes and all of the basil came straight from our garden, which felt good and tasted amazing. I used the leftovers on my regular lunch salad. No bite ever goes uneaten around here. :-)
Heirloom Tomato and Blue Cheese Salad
- 2 pounds heirloom tomatoes, cores removed
- 1 pint heirloom cherry tomatoes
- Kosher salt and freshly ground black pepper
- Good red wine vinegar
- 8 ounces good Roquefort, such as Société
- Fresh basil leaves, torn or julienned
- Good olive oil
Slice the large tomatoes and arrange them on a platter. Cut the cherry tomatoes in half through the stem and arrange with the tomatoes. Sprinkle generously with salt and drizzle with vinegar. Set aside for 5 minutes.
Cut the cheese in slices and break into rough pieces, distributing the cheese over the tomatoes. Sprinkle with the basil leaves and drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
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