I am a fiend for homegrown tomatoes. They are vastly different from the mealy, pale tomatoes you typically find at the store. These glorious reds are bursting with flavor, texture and are best eaten raw.
Last weekend at the farmers market, I was gifted another bag of tomatoes (by John the celiac farmer who loves my pancake mix) and another vendor brought me some of her homegrown beauties.
Loads of tomatoes and what to do with these tasty summer gems?
Though I adore gazpacho, I am thinking I need a change. And no to tomato sauce and salsa.
As a co-host for a gluten-free ladies lunch earlier this week, I decided tomato salad would be a exquisite accompaniment to our wraps, which my fellow co-host was making with gluten-free bread, of course.
Tomatoes and blue cheese are a classic combination that everyone loves, but did you know that most blue cheese has gluten? So nix that idea.
But after making a phone call to my friend and co-host, she informs me that Boar’s Head and Rosenborg make gluten-free blue cheeses, which means I can make tomato and blue cheese salad after all.
I quickly scored a nice block of Rosenborg Danish blue cheese and whipped up a tasty tomato and onion salad with copious amounts of blue cheese crumbles. Everyone was happy with this glorious delicious and gluten-free salad.
Did I mention the unbelievable chocolate gelato I made for dessert using coconut milk? Ah, yes, I guess I’ll save that recipe for another time.
Tomato and Red Onion Salad with Blue Cheese Crumbles
- 1 lb. homegrown tomatoes chopped according to size (cherry tomatoes can be halved, grape tomatoes can be left whole, while regular size tomatoes need to be cut in 1/4's or 1/8's, depending on how big they are)
- 1/2 cup red onion thinly sliced, with onion slices cut in half moons
- 1/2 cup blue cheese crumbled, plus more for plating
- 1/4 teaspoon kosher or sea salt plus more to taste, if needed
- 1/4 teaspoon freshly ground black pepper plus more to taste, if needed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
Cut red onion in half (so you get half a ring), slice as thin as possible, and place in medium sized bowl. Sprinkle with a dash of salt and toss to combine.
Next cut up the tomatoes and place in the bowl with the onions. Sprinkle tomatoes liberally with salt (1/4 teaspoon) and toss with the onions.
Pour the olive oil over the tomatoes and onion and toss well. Add a few grinds of fresh black pepper and let sit at room temperature for 20-30 minutes while the flavors meld and the juices from the tomatoes begin to extract to make a fabulous dressing.
Before serving, add the balsamic vinegar, liberally crumble the blue cheese and toss everything well to combine.
Taste the salad and if it needs a bit more salt and pepper or you think it needs more balsamic vinegar, add it now. Plate and sprinkle a few crumbles of blue cheese on top.
Serve and enjoy.