Roger and I are lucky to have a fabulous Italian restaurant in the next town over. Although we’ve eaten there many times, I had never tried the tomato salad they offer on the menu. That changed on a recent trip there—one bite and I was hooked. I immediately had my nose in it, and it was a simple matter to reconstruct it at home.
If you’re as big a fan of blue cheese and balsamic vinegar (glaze, in this case) as I am, what’s not to love? Just had to share.
One year ago: Ultimate Hot Chocolate
Two years ago: My Top Favorites of 2013 – Round 2
Three years ago: Mini Flourless Chocolate Cakes with Chocolate Glaze
Four years ago: Orange Chicken
Tomato Salad with Blue Cheese &Balsamic Glaze
- 2 large Romaine lettuce leaves
- 1 medium to large Beefsteak tomato
- 1/2 cup or more crumbled blue cheese from fresh block
- Approx. 2 tbl. balsamic glaze
- Salt and several twists of fresh black pepper
Wash lettuce leaves and place on plates. Place three hearty slices of tomato on each lettuce leaf. Sprinkle with salt and fresh black pepper. Evenly distribute blue cheese crumbles over tomatoes. Drizzle with balsamic glaze. Serve and enjoy.
If you cannot find a balsamic glaze at your local supermarket, you can easily create your own by simply simmering some balsamic vinegar until it is reduced to a syrup consistency.