Heirloom Tomato Salad with Basil Blue Cheese Vinaigrette

Late summer may be the most relaxed cooking time of the year.  All it takes to put together a beautiful salad is a basket of heirloom tomatoes, fresh herbs, and a bright dressing, in this case my basil blue cheese vinaigrette.  Soon we will be slicing squash and roasting pumpkins, but for now, we still have brilliant tomatoes in yellow, purple, and green, with stripes and ridges that make you miss summer just a bit before it even ends.

Perfectly ripe summer tomatoes can be enjoyed with a bit of salt and pepper and a drizzle of olive oil, but they shine just as much with a scattering of herbs and a simple vinaigrette that includes crumbles of blue cheese.  This is the type of tomato salad I make often and sometimes even layer in a flaky croissant.

Ingredients

2 pounds assorted heirloom tomatoes
Handful heirloom cherry tomatoes
¼ cup extra-virgin olive oil
1 ½ tablespoons white wine vinegar
8 large basil leaves
2 teaspoons honey
Salt and pepper to taste
¼ cup crumbled blue cheese
Basil leaves and torn sprigs of dill

Since heirloom tomatoes have distinct flavors, a salad that features an assortment has more interest.  The rich heartiness of varieties such as Cherokee Purple and the sweetness of Brandywine pair well with blue cheese.  I always incorporate Green Zebra or another sweet-tart choice for some contrast.  Then fill in with as many as you’d like based on flavor, size, and even color.  Thick slices of sweet yellow tomato are just about the sunniest thing you can put on a plate this season. 

After choosing tomatoes for this recipe, make sure to protect them from bruising or splitting as heirlooms tend to have thin skins.  Larger ones can weigh up to a pound, so these could crush smaller varieties in your basket.  Always store tomatoes in a single layer at room temperature.

Begin by making the dressing.  Combine the olive oil, vinegar, basil, and honey in a blender or small food processor until the basil leaves have been minced and the dressing has emulsified. 

When measuring the blue cheese make sure to use a full ¼ cup including small pieces that will disperse throughout the dressing. Toss the blue cheese crumbles into the dressing and give it a stir or shake. Season to taste with freshly cracked black pepper and a small amount of salt if desired. Set aside to allow flavors to meld.

In the meantime, prepare the tomatoes.  Slice the very end off the top of each tomato where the stem was attached.  Use a serrated knife to make horizontal slices approximately ½-inch thick.  Season slices with salt and pepper. 

Arrange the tomato slices on a platter interspersed with as many basil leaves and torn sprigs of dill as desired.  Top with basil blue cheese vinaigrette right before serving at room temperature.