This zesty, fresh tomato salad channels the best of a brunch bloody mary
Overview
This salad may remind you of a bloody mary or a wedge salad. Consider bloody mary garnishes, such as celery, parsley, green olives, anchovies or bacon, when deciding what else to add to this dish.
[Read the story: The best summer tomato salads use just a few ingredients to generate big flavors]
Recipe note: Leftover salad can be refrigerated in an airtight container for up to 3 days.
Scale and get a printer-friendly, desktop version of the recipe here.
Ingredients
1 1/2 to 2 pounds ripe beefsteak or Roma tomatoes, cored and sliced 1/4-inch thick
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 lemon
1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire or soy sauce
1 teaspoon Tabasco or another hot sauce, plus more to taste
1/4 cup (about 1 ounce) crumbled blue cheese
Steps
Step 1
Arrange the tomatoes on a serving plate and season with 1/2 teaspoon each of the salt and pepper.
Step 2
Finely zest the lemon over the tomatoes, then halve the lemon and squeeze the juice into a small bowl (you should get about 3 tablespoons). Add the oil, Worcestershire or soy sauce, and Tabasco. Season to taste with salt and pepper.
Step 3
Pour the dressing over the tomatoes and let sit for at least 5 minutes. Right before serving, sprinkle over the blue cheese and garnish with more hot sauce and black pepper, if desired.
From recipe developer Ali Slagle.
Tested by Olga Massov; email questions to voraciously@washpost.com.
Scale and get a printer-friendly, desktop version of the recipe here.
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More tomato salad recipes:
Thai-Style Marinated Tomatoes and Cucumbers
Tomato and Stone Fruit Salad With Seeds
Tomato Salad With Yogurt and Pita Chips
Nutrition
Calories: 175; Total Fat: 15 g; Saturated Fat: 2 g; Cholesterol: 1 mg; Sodium: 217 mg; Carbohydrates: 9 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 2 g.
