Tomato and Dill Salad

  • Yield 2 servings

If you are not a blue cheese fan, use feta or goat cheese instead. Serve the tomatoes at room temperature to bring out their flavor.


2 large ripe tomatoes at room temperature, sliced 1/2-inch thick
1 small red onion, thinly sliced
6 sprigs fresh dill, minced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 cup 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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