Name: Tomato, Caper, Olive and Blue Cheese Salad
Yield: Serves 6
Ingredients: 6 large tomatoes, sliced; 2 tablespoons balsamic vinegar; 5 tablespoons olive oil; 1/3 cup halved pitted Kalamata olives; 1/3 cup crumbled blue cheese (about 2 ounces); 2 tablespoons drained capers; 4 anchovies, drained, chopped (optional); Fresh basil leaves

Recipe information

Yield
Serves 6

Ingredients

6 large tomatoes, sliced

2 tablespoons balsamic vinegar

5 tablespoons olive oil

1/3 cup halved pitted Kalamata olives

1/3 cup crumbled blue cheese (about 2 ounces)

2 tablespoons drained capers

4 anchovies, drained, chopped (optional)

Fresh basil leaves

Preparation

Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve.

TagsSalad Tomato Vegetable Olive Blue Cheese Cheese Dairy Basil Herbs & Spices Anchovy Fish Seafood Side Dinner Lunch Gluten Free Nut Free Keto Easy Quick Summer Bon Appétit

Recipe notes

Peruvian-Style Tofu With Creamy Cilantro Sauce

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