Tomato & Blue Cheese Salad Stack
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.
Ingredients
For the Blue Cheese Spread:
- ½ cup whipped cream cheese
- ¼ cup crumbled blue cheese
- ½ teaspoon lemon zest
For the Shallot Vinaigrette:
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 3 tablespoons 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
Instructions
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.
Notes
- 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.
Calories: 247kcal, Carbohydrates: 7g, Protein: 4g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 35mg, Sodium: 192mg, Potassium: 287mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1204IU, Vitamin C: 13mg, Calcium: 83mg, Iron: 0.4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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