Heirloom Tomato Salad with Point Reyes Blue Cheese
Williams Sonoma invited a group of entrepreneurial women who work in Northern California’s wine and artisanal food businesses to share conversation and a meal, which included this easy summer salad. It’s topped with an award-winning blue cheese produced by the Giacomini family at their dairy in Point Reyes, California. The creamy cheese with its slightly peppery finish provides the perfect contrast to the sweet tomatoes. You can substitute another favorite blue cheese if you like. For the prettiest presentation, use a colorful assortment of heirlooms—the freshest you can find at your farmers’ market.
Ingredients
- 3 heirloom tomatoes, cut into slices 1/2 inch (12 mm) thick
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- Flaky sea salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1/3 cup (1 1/2 oz./45 g) crumbled Point Reyes blue cheese
- 1/3 cup (1/2 oz./15 g) fresh chervil leaves
Directions
Arrange the heirloom and cherry tomatoes on a serving platter. Season generously with salt and pepper, then drizzle with the olive oil. Sprinkle the blue cheese over the top and garnish with the chervil. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen