Sliced Tomato Salad with Herb Vinaigrette, Red Onions, and Maytag Blue Cheese (Delmonico Steakhouse)

Total Time:
10 min
10 min

4 servings

  • 3 large vine-ripened tomatoes, each cut into 4 thick slices
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons plus 1/2 cup Herb Vinaigrette, recipe follows
  • 12 (1/8-inch thick) slices red onion, or sweet onions
  • 1/2 cup crumbled blue cheese, recommended: Maytag
  • Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.

  • Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

  • Herb Vinaigrette:

  • 1 tablespoon Champagne vinegar

  • 1 1/2 teaspoons fresh orange juice

  • 3/4 teaspoon fresh lemon juice

  • 3/4 teaspoon fresh lime juice

  • 3/4 teaspoon fresh grapefruit juice

  • 1/2 cup vegetable oil

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup chopped assorted herbs, including thyme, parsley, chives and basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate.

  • Yield: 1 1/4 cups

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