Bloody Mary Tomato Salad

Name: Bloody Mary Tomato Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 to 4 people
Ingredients: 6 ounces sharp white cheddar cheese; 2 heirloom tomatoes; 2 Campari tomatoes; 1 cup cherry tomatoes; ½ cup green olives; 1/3 cup chopped celery leaves; 4 tablespoons sherry vinegar; 1 shallot; 1 garlic clove; 1 tablespoon prepared horseradish; 2 teaspoons honey; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; ½ teaspoon Dijon mustard; ½ teaspoon celery seeds; 1/3 cup extra virgin olive oil

User Reviews

5.0

87 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
2 to 4 people
Course
Salad
Cuisine
American

Bloody Mary Tomato Salad

Kian Mendoza

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This bloody mary tomato salad has all the incredible flavor of the bloody mary cocktail! Topped with cheddar crisps, it's delicious!

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Ingredients

Servings

cheddar crisps

6 ounces sharp white cheddar cheese finely grated

tomato salad

2 heirloom tomatoes cut into pieces
2 Campari tomatoes halved
1 cup cherry tomatoes halved
½ cup green olives halved
1/3 cup chopped celery leaves

dressing

4 tablespoons sherry vinegar
1 shallot diced
1 garlic clove minced
1 tablespoon prepared horseradish
2 teaspoons honey
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
½ teaspoon Dijon mustard
½ teaspoon celery seeds
1/3 cup extra virgin olive oil

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Instructions

cheddar crisps

Preheat the oven to 400 degrees Line a baking sheet with parchment paper.
Grate the cheddar as finely as you can. Take 1 tablespoon of the grated cheddar and place it in a pile on the baking sheet. Repeat with remaining cheddar, making sure the piles are 1 ½ to 2 inches apart.
Bake the crisps for 5 to 6 minutes, or until they are melted and golden on the edges. Remove and let cool completely. Peel the crisp off the parchment or use a spatula to lift them up.

tomato salad

Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
This stays great in the fridge (minus the crisps, store those separatelfor a day or so!

dressing

In a bowl, whisk together the vinegar, shallot, garlic, horseradish, Worcestershire, honey, hot sauce, mustard and celery seeds. Stream in the olive oil while whisking constantly until the dressing emulsifies. I like to let the dressing sit for 15 minutes before using it.