Tomato and Dill Salad

  • Yield: 2 servings


2large ripe tomatoes at room temperature, sliced 1/2-inch thick
1small red onion, thinly sliced
6sprigs fresh dill, minced
2tablespoons extra-virgin olive oil
2tablespoons red wine vinegar
1/2cup crumbled blue cheese
Salt and fresh-ground black pepper, to taste


  1. Arrange sliced tomatoes and onions on a large plate. Sprinkle with dill; drizzle with oil and vinegar. Distribute crumbled cheese over all. Season with salt and pepper.  

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