Blue Cheese, Tomato, and Herb Salad

 

There are days when I want to cook fancy…some days…not many days…perhaps none. Honestly, I can’t remember when I last made something fancy. For me, it’s all about comfort. Once I hit a certain age I made some declarations that included flat shoes, comfort cooking, and wearing pants only when necessary.

Abrams Books recently released a new cookbook by Anna Stockwell. It is called For The Table; Easy, Adaptable, Crowd-pleasing Recipes. I knew from the sound of it that it was a book that I could warm up to. I have been planning summer meals, being careful to consider making as much use as possible of fresh summer produce as it becomes available. Consequently, I decided to try her cover recipe Blue Cheese, Tomato, and Herb Salad. It was delicious! Honestly, I couldn’t believe how good the salad was considering the small amount of effort. Fresh herbs, blue cheese, sliced tomatoes, and a little sherry vinegar and oil, make this light, tasty, and pretty enough to serve to company. 

Blue Cheese, Tomato, and Herb Salad
From For the Table

4 lbs. mixed heirloom tomatoes,* sliced into ¼” thick rounds
Kosher salt and freshly ground black pepper
½ c. good olive oil
1 T. sherry vinegar
½ lb. mild and firm blue cheese,** sliced into shards
1 c. dill fronds
1 c. parsley
¼ c. finely snipped chives

Place the tomatoes on a large serving platter and season all over with 1 teaspoon salt and 1/2 teaspoon pepper, then drizzle with the oil and vinegar and let sit at least 10 minutes. Add the cheese and herbs to the platter of tomatoes, and nudge gently to combine; taste and season with more salt and pepper, if desired.

Serves 6 to 8, recipe easily halved to serve 2 to 4 or doubled to serve 12 to 14

* I didn’t have heirloom tomatoes, so just used red ones
** I used blue cheese crumbles

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 Disclosure: I received a complimentary copy of For the Table from Abrams Books as a member of their Abrams Dinner Party 2021-2022.