Tomato, Onion and Blue Cheese Salad

A delightful light salad.

Sometimes the simplest recipes can taste so amazingly delicious, and this salad is one of those recipes.

It’s quick and easy to make, full of flavor and looks so pretty and colorful when served.

Thickly sliced vine ripened tomatoes, thinly sliced onion and olive oil are the main ingredients for this salad.

When sliced thin, the red onion isn’t overbearing because it quickly absorbs the olive oil and adds wonderful texture to the dish.

Fresh parsley and crumbled blue cheese are added for more layers for delicious flavor.

And the toppings can be changed up to your liking.

Instead of parsley and blue cheese, fresh basil and crumbled feta would taste really good too.

This salad makes a nice appetizer or side dish that can be served any time of the year as long as fresh vine ripened tomatoes are available.

If you grow your own tomatoes, even better.

Each year when the weather gets warm I plant tomatoes and some years yield more tomatoes than others.

In this tomato plant from my vegetable garden there’s a small critter hanging out.  Do you see it?

If a tomato from one of my tomato plants gets a little too ripe or if a critter has dined on it, I’ll bury the tomato in mulch nearby and sometimes another tomato plant will grow from it in the future.

The tomato plant in the picture above grew from a tomato that I previously buried.

Since I change up the type of tomatoes I plant each year, it’s nice when the tomatoes grow this way because it’s a surprise what type of tomato they’ll turn out to be.

Here are more recipes with sliced tomatoes you may like “Peppered Bacon, Avocado and Blue Cheese Sliders“, “Cheesy Roasted Garlic Bread with Tomato” and “Roasted Asparagus and Tomato Garlic Bread Grilled Cheese“.

Let’s check out the ingredients for this tomato and onion salad.

Vine ripened tomatoes, red onion, olive oil, fresh parsley, salt and crumbled blue cheese

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Slice the tomatoes into fairly thick slices (about ½ inch wide slices).

Lay the tomato slices on a large flat serving plate or platter.

Sprinkle a little salt on top of each tomato slice.

For each slice of tomato, cut one very thin slice of red onion.

Lay a slice of red onion over each slice of tomato.

Next, generously drizzle olive oil on top of each slice of onion so that the tomato is covered in the olive oil as well.

Depending on the size of your plate, you may need more olive oil.

Chop the parsley (or fresh basil if preferred).

Sprinkle parsley on top of the slices of onion.

Cover with plastic wrap and…

…let sit in the refrigerator for an hour before serving.

Just before serving…

…top with crumbled blue cheese…

…serve and enjoy.

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Roasted Beet Salad with Blueberries and Mustard Dressing

Easy Potato Salad with Egg

Spicy and Sweet Shrimp Salad

Simple Coleslaw

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Tomato and Onion Salad with Blue Cheese

A delightful light salad.

Print Pin

Prep Time: 15 minutes

(Resting time not included in total time): 1 hour

Total Time: 15 minutes

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Tomato and Onion Salad, Tomato Salad

Servings: 4

Author: [email protected]

Ingredients

• 3 extra large vine ripened tomatoes
• 1 ½ teaspoons salt
• 1 large red onion
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Instructions

• Slice the tomatoes into fairly thick slices (about ½ inch wide slices). Lay the tomato slices on a large flat serving plate or platter. Sprinkle a little salt on each slice of tomato.
• For each tomato slice, cut one very thin slice of red onion. Lay a slice of red onion over each slice of tomato. 
• Generously drizzle olive oil over the top of each slice of onion so that the tomato is covered in the olive oil as well. Depending on the size of your plate, you may need more olive oil.
• Sprinkle parsley on top of each slice of onion.  Cover with plastic wrap and let sit in the refrigerator for an hour before serving.
• Just before serving, top with crumbled blue cheese.  

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This recipe was originally posted on October 20, 2011.