Summer Salad with Blue Cheese and Dill
- Yield 6 servings
Fresh tomatoes and cucumbers star in the summery salad.
- 2 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1/2 Vidalia onion, chopped
- 1/4 cup chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup crumbled blue or gorgonzola cheese
- Salt and fresh-ground black pepper, to taste
- Combine all ingredients in a nonreactive large bowl and let sit 10 minutes before serving.