Sometimes I forget how little it takes to make a great salad. Basically all you need is one in-season veggie along with some salt, pepper, and olive oil to make a knock-your-socks-off salad and this recipe is the perfect example.
I served this right along side my Soy and Agave Skirt Steak which made for a super easy (and rather tasty) weeknight meal.
Just be sure that you are working with really ripe and seasonal tomatoes since they are the star of the show. I promise you… if your tomatoes aren’t good, you’re salad won’t be good, so don’t waste your time if you have less-than-stellar tomatoes.
I really had fun posting the weekly menu last week and am thinking about making this a monthly feature. Not only is it fun to share with you guys but it really helps me stay organized and committed to my plan as well.
Onion, Tomato & Blue Cheese Salad
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 2 medium red tomatoes, cut into bite size chinks
- 1/3 red onion, thinly sliced
- 1 clove of crushed garlic
- 1 tbsp of olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp of blue cheese, crumbled
- Salt and pepper to taste
Toss tomatoes and onions together in a medium bowl.
In a small bowl combine garlic, olive oil and balsamic vinegar together and whisk. Season with salt and pepper.
Toss tomatoes and onions with the dressing and top with crumbled blue cheese. Enjoy!
Nutrients per serving: Calories: 135; Total Fat: 9.3g; Saturated Fat: 2.5g; Cholesterol: 8mg; Sodium: 184mg; Carbohydrate: 10.6g; Dietary Fiber: 2.2g; Sugars: 3.5g; Protein: 4.1g