I recommend Campari tomatoes for this salad because of their size (like cherry tomatoes on steroids) and their sweet, grassy flavor. Camparis are usually sold on-the-vine. If you can’t find them, use a larger on-the-vine variety, and slice into thirds or quarters rather than halves.
Campari Tomato Salad With Basil, Walnuts & Blue Cheese
15 min
| Serves 6 |
185 calories per serving
Ingredients
Salad
- 1 pound Campari tomatoes
- 1 14 ounce can artichoke hearts,
- halves or quarters, packed in water
- 5 – 6 fresh basil leaves
- 1/2 cup blue cheese such as gorgonzola, Stilton, Maytag, or other hard aged blue, crumbled
- 1/3 cup chopped walnuts, lightly toasted
- Pinch of salt
Dressing
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Fresh ground pepper to taste
Directions
Prepare salad ingredients: Slice the tomatoes in half horizontally (along the equator) and arrange on a serving plate, skin side down. Drain the artichoke hearts well, and tuck amongst the tomatoes. Tear the basil leaves over the salad and arrange around the tomatoes and artichoke hearts. Sprinkle the salad with a generous pinch of salt (about 1/8 teaspoon), then, top with the blue cheese crumbles and chopped walnuts.
Dress the salad: Drizzle the vinegar over the salad, followed by the oil, as evenly as possible. Finish with a few grinds of fresh pepper. Serve, and enjoy!
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