Chopped Lettuce, Tomato, Onion & Blue Cheese Recipe

Prepare lettuces

Wash romaine and iceberg thoroughly under cold running water. Dry well using a salad spinner or clean kitchen towels. Trim and discard root ends and any wilted outer leaves. Coarsely chop romaine into roughly 1/2- to 3/4-inch pieces; shred or chop iceberg into similar-sized pieces. Combine both lettuces in a large mixing bowl and toss gently to mix.

Prepare tomatoes

Wash the Roma tomatoes. Slice each tomato into 1/2-inch rounds, then stack and cut into 1/2-inch dice (or quarter wedges depending on preference). Add the chopped tomatoes to the bowl with the lettuces.

Prepare onion

Peel the red onion and cut it in half. Slice thinly from root to tip, then turn the slices and chop into small pieces about 1/8–1/4 inch. If raw onion is too sharp, rinse the chopped pieces briefly in cold water and drain well before adding to the salad. Add the chopped onion to the salad bowl.

Add cheese and season

Crumble 3 oz blue cheese evenly over the chopped salad. Sprinkle 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper over the top. If using, chop the parsley finely and scatter it over the salad.

Toss gently to combine only after dressing is added (see dressing directions). Keep the salad chilled until ready to dress and serve.

Make blue cheese dressing

In a small bowl or jar, combine 3 tablespoons mayonnaise, 2 tablespoons sour cream, and 3 tablespoons buttermilk. Add 1 teaspoon white wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon extra-virgin olive oil, and 1/2 teaspoon honey or sugar if you prefer a touch of sweetness. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir or shake to combine until smooth.

Incorporate blue cheese

Stir in the reserved 1 oz crumbled blue cheese into the dressing for texture. For a chunkier dressing, fold in the cheese; for a creamier, more blended dressing, pulse with an immersion blender or blend briefly in a small food processor or blender until desired consistency is reached.

Taste and adjust seasoning: add more salt, pepper, lemon juice, or buttermilk to reach preferred balance and thickness. If dressing is too thick, thin with additional buttermilk 1 teaspoon at a time.

When ready to serve, pour desired amount of dressing over the chopped lettuce, tomato and onion (about 3–4 tablespoons per serving as a guideline) and toss gently to coat. Reserve extra dressing on the side.

Plate the salad on individual plates or a large platter. Sprinkle any remaining crumbled blue cheese on top and finish with a final crack of black pepper. Serve immediately.