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Tomato and Red Onion Salad with Blue Cheese Crumbles

This salad can be made with feta or goat cheese as well. Perhaps add some black olives, capers or even green onions instead of red onion. Play around with the flavors and do whatever you like. The same with the vinegar, try making it with red or white wine vinegar. The best part about cooking is putting your signature on a dish...and share what great taste sensations you come up with.
Course Salad
Cuisine American
Keyword tomato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author The Cowgirl Gourmet


  • 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


  1. 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.

  2. 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.
  3. 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.

  4. Before serving, add the balsamic vinegar, liberally crumble the blue cheese and toss everything well to combine.

  5. 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.

  6. Serve and enjoy.