Heirloom Tomatoes with Blue Cheese
The lazy days of August are numbered with school on the Horizon. But it doesn’t stop us from making the best of this gorgeous weather and the produce that comes with it. These Heirloom Tomatoes with Blue Cheese are a prime example of why simple in summer is best.
Slice the Heirloom thick, pour a dressing of balsamic vinegar, oil, salt and pepper over it, and top it with a sprinkling of fresh basil, arugula and a mild blue cheese. It’s easy, and it brings out the phenomenal flavor of those end of summer tomatoes.
In writing this blog post on this lovely Sunday afternoon, I’m procrastinating. Weeding and yard work seem daunting and not what I want to be doing AT ALL. I’d rather be laying on the beach reading a good book under an umbrella with the sound of waves crashing. Dining sea side enjoying a cocktail and fresh seafood would also be lovely. Or a nice bike ride or hike could work too. Getting my hands dirty is not my thing. I don’t want to spend hours a week weeding, planting, etc. And I really haven’t this summer. And that is why my yard looks almost post apocalyptic right now. So I suppose I should get off my middle-aged butt and get myself outdoors to accomplish something. Perhaps I can feel a small bit of satisfaction from that at least.
- 2 Heirloom tomatoes, thickly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp Sea Salt
- ¼ tsp Fresh ground pepper
- ⅓ cup arugula
- 1 tbsp chopped fresh basil
- ¼ cup blue cheese
- Slice tomatoes and arrange in shallow bowl.
- Whisk vinegar, olive oil, salt and pepper and pour over the tomatoes.
- Sprinkle with arugula, basil and blue cheese.