Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large ripe tomatoes, about 1¼ pounds
- 2 medium-sized red onions, about ¾ pound (or you could choose one of the infamous sweet onions)
- 1 tablespoon sherry wine vinegar
- ½ teaspoon finely chopped garlic
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper to taste
- ¼ pound blue cheese, at room temperature (I love Point Reyes blue from Marin County, CA)
- 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)
Directions
Core the tomatoes and use a serrated knife to make thick slices.
Peel the onions and slice them about ¼-inch thick.
Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
Combine the vinegar, garlic, oil, salt and pepper.
Blend well with a wire whisk.
Crumble the cheese and add it into the dressing (which should be lumpy).
Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.
Category:SF&SC
Category:Independence Day Recipes
Category:Salad Recipes
Category:Tomato Recipes
Category:Red onion Recipes
Category:Garlic Recipes
Category:Blue cheese Recipes
Category:Sherry vinegar Recipes