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 and Tomato Salad w/ Blue Cheese
Ingredients
2 medium red tomato, 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
Directions
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!
Serves 2.
Nutritional Analysis
Calories: 135; Total Fat: 9.3g; Saturated Fat: 2.5g; Cholesterol: 8mg; Sodium: 184mg; Carbohydrate: 10.6g; Dietary Fiber: 2.2; Sugars: 3.5g; Protein: 4.1gMore from Clean & Delicious...
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Simple and delicious, can’t beat it!
I LOVED this salad. I added some chicken to it and pretty much made a meal out of it. SO GOOD and simple.
Lovely and thanks for sharing my recipe with your readers. Balsamic vinegar is a favorite for sure!
Just a quick question — Have you messed with doing a 15 minute presoak on the onions at all to pull down the bitterness? I’ve got a few great tomatoes around and some nice blue cheese so I’m going to give this a whirl tonight.
Eron – I have tried that.. and it’ really good. I like to do that with my red onions and then use them onto of a big Greek Salad! I’m sure it would be great here as well… but I gotta tell ya, I’m a big fan of raw red onions. What can I say, “I’m a big-flavor kinda girl;)”