Beefsteak Tomato & Onion Recipe

Time20m

Serves4

crumbled bleu cheese champagne vinaigrette

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Ingredients

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1
Prepare the Tomatoes
Wash the beefsteak tomatoes under cold running water. Pat them dry with a clean towel. Slice each tomato into thick rounds, approximately 1 inch thick, and arrange on a large serving platter.
2
Prepare the Onion
Peel the red onion and slice it thinly using a sharp knife or mandoline. Separate the onion slices into rings and scatter them over the sliced tomatoes.
3
Add the Bleu Cheese
Sprinkle the crumbled bleu cheese evenly over the tomatoes and onions on the platter.

4
Make the Vinaigrette
In a small bowl, whisk together the champagne vinegar, olive oil, Dijon mustard, and honey until the mixture is well combined and emulsified. Season with salt and black pepper to taste.
5
Dress the Salad
Drizzle the champagne vinaigrette generously over the salad just before serving. Toss lightly if desired.