“Rhapsody in Blue Cheese” Tomato Salad

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:
★★★★★ 1 vote
Comments:

Ingredients

Add to Grocery List

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

Step-by-Step

  • 1Bring 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

Printable Recipe Card

About “Rhapsody in Blue Cheese” Tomato Salad

Course/Dish: Other Salads




Show 2 Comments & Reviews

How To Make The Perfect Hard Boiled Egg Recipe

How to Make the Perfect Hard Boiled Egg

Kitchen Crew @JustaPinch

They pack protein into a salad, are a fantastic on-the-go breakfast and a necessity for making deviled eggs. Hard boiled eggs are fantastic but are a bit intimidating to cooks....