“Rhapsody in Blue Cheese” Tomato Salad

Lynnda Cloutier


Tossing blue cheese into salad after it’s dressed helps keep the cheese from breaking apart and sinking to the bottom of the salad bowl


★★★★★ 1 vote



  • ·
    2 ears corn, kernels removed
  • ·
    2 tbsp. olive oil
  • ·
    2 tbsp. balsamic vinegar
  • ·
    1 lb. tomatoes, cored and cut into 1 inch chunks, or 1 lb. cherry or grape tomatoes, cut in half
  • ·
    1 cup arugula, torn into 1 1/2 inch pieces
  • ·
    4 scallions, sliced thin
  • ·
    2/3 cup crumbled blue cheese
  • ·
    salt and pepper

How to Make “Rhapsody in Blue Cheese” Tomato Salad


  1. Bring 2 quarts water to boil in large pan. Add corn and simmer 2 minutes. Drain and let cool. Whisk oil and vinegar together in small bowl. Put tomato, arugula, scallion and corn in large bowl. Add vinaigrette to tomato mixture and toss until evenly coated. Gently toss in crumbled blue cheese. Season with salt and pepper to taste. Serve. Serves 4

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About “Rhapsody in Blue Cheese” Tomato Salad

Course/Dish: Other Salads

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