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Jul 19, 2016,

Recipe

Heirloom Tomato Salad with Celery, Blue Cheese & Onions

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The time to make this salad is when local heirloom tomatoes ripen. During a heatwave, it's all you'll need for a refreshing dinner.

Heirloom tomatoes, one of summer's delights

• Serves 6 to 8
• Prep Time: 20 Min
• Cook Time: 05 Min
• 

Ingredients

8 to 10 medium heirloom tomatoes, in a variety of colors, cored
1 small torpedo onion, very thinly sliced
4 celery ribs, trimmed and cut into very thin diagonal slices
1 cup currant or very small cherry tomatoes, halved
Kosher salt
4 garlic cloves, cut into very small julienne
⅓ cup extra virgin olive oil
Black pepper in a mill
6 ounces blue cheese, such as Pt. Reyes Original or Valley Ford Gorgonzola
3 to 4 large garlic cloves, unpeeled, cut in half crosswise
6 to 8 large slices country-style hearth bread

Directions

1. Cut a thin slice off the ends of each tomato and discard it. Cut the tomatoes into round slices not quite 1/4-inch thick. Arrange the sliced tomatoes in overlapping concentric circles on a large flat serving plate, alternating colors. Tuck onion slices and celery here and there between the tomatoes. Season lightly with salt.

2. Put the currant tomatoes, garlic and olive oil in a small bowl and season with salt and several turns of pepper. Spoon the mixture over the sliced vegetables.

3. Break the cheese into small chunks and scatter it on top. Set the salad aside.

4. Grill the bread over a charcoal fire or on a stove top grill until it is deep golden brown on both sides. Rub a piece of garlic into one side of the bread; repeat, using a fresh piece of garlic for each piece.

5. Arrange the bread, garlic side up, around the outside of the salad platter and serve immediately.

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