Looking for a salad that’s both incredibly simple and stunningly elegant? You’ve found it! This Broiled Tomato and Blue Cheese Salad transforms humble plum tomatoes into something truly special. A few minutes under the broiler concentrates their flavor and creates the perfect base for tangy, melted blue cheese. It’s a restaurant-quality dish that’s ready in about 30 minutes, perfect for a sophisticated lunch or a dazzling dinner party starter. The best part? It’s endlessly customizable. Let’s get cooking!
Ingredients
• Extra virgin olive oil, for brushing or spraying
• 6 plum tomatoes, cored and halved lengthwise
• Salt and freshly ground black pepper, to taste
• 6 ounces / 170g blue cheese, such as Roquefort, Gorgonzola, or Stilton
• 1 large head Bibb or Boston lettuce, leaves separated
• 1/4 cup / 60ml Vinaigrette
• 1/4 cup / 60ml chopped fresh chives or parsley, for garnish
Instructions
1. Preheat the broiler and position an oven rack about 4 inches from the heat. Lightly oil a baking sheet. Arrange the tomato halves cut-side up on the sheet, pressing them gently to lie flat. Season with salt and pepper.
2. Crumble the blue cheese into large pieces and place them on top of the tomatoes. Broil for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and beginning to turn golden.
3. Remove the baking sheet from the oven and let the tomatoes cool slightly on the pan. Arrange the lettuce leaves on four plates, top each with 3 warm tomato halves, drizzle with vinaigrette, and sprinkle with fresh herbs to serve.
Nutritional Information
• Please note that is an estimate and can vary based on the specific and brands used.
Pro Tips
• & Variations
• For a Mediterranean flair, swap blue cheese for feta and add a thin layer of tapenade to the tomatoes before broiling.
• Create a summery Caprese-style version by using fresh mozzarella and a smear of pesto instead of blue cheese.
• Elevate the garnish by frying whole sage leaves in olive oil until crisp. Drain on a paper towel and crumble over the finished salad.
• For a richer, heartier salad, use slices of Brie and press chopped almonds into the cheese before it goes under the broiler.
FAQ
Q: Can I make this salad with a different cheese
A: Absolutely! This salad is very versatile. For a milder flavor, try using fresh mozzarella or Brie as suggested in the Pro Tips. For a different kind of tang, crumbled feta cheese is a fantastic Mediterranean-inspired option.
Q: How can I add more protein to this vegetarian salad
A: To make this a more filling vegetarian meal, you can add a handful of toasted walnuts or almonds, or sprinkle some roasted chickpeas over the top. Serving it alongside a slice of crusty whole-grain bread also adds substance.
Q: Is it possible to make a vegan version of this salad
A: Yes, you can easily adapt this recipe to be fully vegan. Simply substitute the blue cheese with your favorite brand of dairy-free feta or mozzarella crumbles that are designed to melt. Ensure your vinaigrette is also dairy-free.
Q: Can I prepare this broiled tomato salad ahead of time
A: For the best texture, this salad is best enjoyed fresh while the tomatoes and cheese are warm. However, you can core and halve the tomatoes in advance. The vinaigrette can also be made and stored in the refrigerator for a few days. Assemble and broil just before serving for optimal results.
