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TOMATO - Blue Cheese and Tomato Salad
Nb persons: 6
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| Blue Cheese and Tomato Salad Recipe courtesy of Claire Robinson Ingredients | |
| 1/4 cup | garlic infused olive oil |
| 3/4 cup (6 ounces) | Greek yogurt, (fat-free is good here) |
| 1 teaspoon | Worcestershire sauce |
| Kosher salt | |
| freshly ground black pepper | |
| 4 ounces | blue cheese, crumbled |
| Water | |
| 4 large | heirloom tomatoes, sliced 1/2-inch thick (different colors are best here) |
Directions
In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
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