Take fresh summer tomatoes to the next level with this Tomato & Blue Cheese Salad Stack. Juicy sliced tomatoes are layered with creamy blue cheese spread and then drizzled with homemade shallot vinaigrette.
Any tomato haters out there? I’d be surprised if there were any reading here, since so many of my recipes include tomatoes. But in real life, I know a surprising amount of people who don’t like tomatoes. Look, I get it: those sad lifeless slices of pink tomato that come on fast food sandwiches are horrible. But there is NOTHING like a fresh, local, juicy, farmer’s market tomato.
I grew up eating tomatoes that small town neighbors would grow in their garden and then sell in their front yard on a leave-your-money-in-the-jar honor system setup. My mom would just cut these tomatoes into large wedges, sprinkle them with salt and pepper, and serve them as a side dish of their own.
I still serve summer tomatoes that way in my own home, but sometimes I’ll take a few extra steps and make this composed Tomato & Blue Cheese Salad Stack. It looks fancy enough to feel like you’re eating at a restaurant, but it’s so simple that even a kitchen novice can put it together.
About this Tomato & Blue Cheese Salad Stack:
- With just a few ingredients, the quality of each ingredient matters. Make this with fresh, juicy summer tomatoes.
- The cheese mixture is simply a combination of cream cheese (I like the whipped kind since it’s nice and light), crumbled blue cheese, and a touch of lemon zest to add some acid to the richness.
- Stella Freshly Crumbled Blue Cheese is always an excellent choice for this recipe (and for blue cheese mashed potatoes, too!). If you’re a blue cheese lover, this is the blue cheese for you: it has SO MUCH full-bodied flavor. It’s my go-to cheese all summer long as I sprinkle it on salads, burgers and steaks.
- The homemade shallot vinaigrette almost steals the show here, as I love a good homemade dressing. Make a double batch and save the extra for a green salad later in the week!
For the Blue Cheese Spread:
- 1/2 cup whipped cream cheese
- 1/4 cup Stella Crumbled Blue Cheese
- 1/2 teaspoon lemon zest
For the Shallot Vinaigrette:
- 1-1/2 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 3 tablepoons extra virgin olive oil
For the Salad Stacks:
- 2 large tomatoes, cut crosswise into 3 thick slices each
- Kosher salt and freshly ground black pepper
- Fresh basil, for garnish
- Make the Blue Cheese Spread: In small bowl, stir cream cheese, blue cheese and lemon zest until well combined.
- Make the Shallot Vinaigrette: In small bowl, whisk together vinegar, shallots and honey. While whisking, slowly drizzle in oil until all oil is incorporated.
- Build the Salad Stacks: Place one tomato slice on each of two plates. Top each tomato slice with 3 heaping tablespoons of Blue Cheese Spread. Repeat with remaining tomato slices and cheese spread, ending with tomato slices.
- Drizzle salad stacks with Shallot Vinaigrette and sprinkle with salt and pepper. Garnish with basil and serve immediately.
Home Chef Tip: Using large tomatoes means that each tomato stack is 2 side dish servings (kind of like splitting a small plate at a restaurant). This recipe can also be made using 4 smaller tomatoes so that each person can have their own salad stack.
More great blue cheese recipes:
- Grilled Cobb Flatbreads – the easiest grilled “pizzas!”
- Beet, Blue Cheese & Pistachio Picnic Sandwich – try this veggie sandwich this summer
- Sonoma Chicken Pasta Salad Jars – delicious and portable
- Heirloom Tomato Tart – use summer tomatoes for this, too!
- Raisin Crostini with Blue Cheese & Apples – bookmark this for fall!
- Buffalo Blue Cheese Deviled Eggs from Cupcakes & Kale Chips
- Chicken, Bacon & Blue Macaroni and Cheese from Yellow Bliss Road
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.