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tomato basil and blue cheese saladI can’t really call this a recipe.  It is really just putting stuff in a bowl and calling it a salad, but it is one that we have been making often this summer.  The tomatoes and basil are from our garden and we have so much that it is getting hard to use them all.  I tend to gift my friends and neighbors with care packages of tomatoes and basil.

tomato basil and blue cheese saladI would be happy if this little vase of basil landed on my doorstep.  Wouldn’t you?

Summer is winding down here at our house and I am happy for it.  I love the fall and the routine of the school year.  We have had a wonderful summer with travels and adventure but I am looking forward to cozy dinners and don’t you dare tell my husband, but Sundays on the couch watching football (well, I just sit on the couch and read a book).  I want to go apple picking and make applesauce and have a fire in our fireplace and wear cardigans.  Yes, I am ready for fall.

tomato basil and blue cheese saladThis is what I picked from garden yesterday.  And here is what I did with it for dinner last night.

tomato basil and blue cheese saladSlice some tomatoes.

tomato basil and blue cheese saladSeason well with salt and pepper.

tomato basil and blue cheese saladA generous drizzling of olive oil.

tomato basil and blue cheese saladSprinkle some fresh bail leaves on top.

tomato basil and blue cheese saladSprinkle with some blue cheese and there you have it.  You could use feta or Parmesan, whatever you have around.  Some bacon sprinkled on top would be divine.  Or you could add some lettuce leaves, or better yet, toss this with some pasta. You really want to get some crusty bread to slop up the olive oil and blue cheese.  Just saying.  I promise that you will not be sorry.

Tomato, Basil, and Blue Cheese Salad

Ingredients

  • tomatoes
  • olive oil
  • salt and pepper
  • blue cheese crumbles
  • basil

Instructions

  1. Slice some tomatoes.
  2. Season well with salt and pepper.
  3. A generous drizzling of olive oil.
  4. Sprinkle some fresh bail leaves on top.
  5. Sprinkle with some blue cheese and there you have it. You could use feta or Parmesan, whatever you have around. Some bacon sprinkled on top would be divine. Or you could add some lettuce leaves, or better yet, toss this with some pasta. You really want to get some crusty bread to slop up the olive oil and blue cheese. Just saying. I promise that you will not be sorry.
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13 Responses to Tomato, Basil, and Blue Cheese Salad

  1. Wes says:

    First things first….I read what you wrote about football. It is in black and white and I am holding you to that. I am also now excited for fall! Second, Yee Haw for our peppers!!! I am so excited to see that they grew and look so good! Finally, this is the BEST “SALAD” EVER…and I don’t even like straight tomatoes! I miss you guys!

    • bakedbree says:

      Don’t get too excited! Thankfully, we no longer have cable so football season should be easier to deal with. Sorry that you missed your favorite salad.

  2. Rose D., Frenchtown, NJ says:

    I am not ready for fall but I am soooo ready for this salad! :)

  3. Melanie says:

    I also have tomatoes from my backyard vegetable garden, so far I’ve been eating them plain… never thought of sprinkling blue cheese on the tomatoes, got to try that!

  4. heather says:

    so refreshing and summery — the colors, flavors. don’t think i could resist that!

    cheers,

    *heather*

  5. Dangler says:

    As the experiencer (check out my amazing words) of this salad, I can vouch for the fact that it is insane good! Tomatoey-cheesy-basily-deliciousness!

  6. such beautiful bright photos! I wish I could take some tomatoes and basil off your hands :)

  7. Carole says:

    Spectacular! I don’t know if it was the freshness of the tomatoes or the bleu cheese that I used but I’ve never made a salad so flavourful. I plated it on some crisp bibb lettuce and thinly sliced my basil. Not sure if you have access to the incredible cheese I used – it’s made in Quebec by Benedictine monks (REALLY) but here’s some info if anyone wants to try to find it:. I used the Bleu Ermite which crumbles nicely.

    http://www.theglobeandmail.com/life/food-and-wine/bleu-bndictin-and-ermite-cheese/article1393268/

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