Bloody Mary Tomato Salad
User Reviews
5
Bloody Mary Tomato Salad
Description
Bloody Mary Tomato Salad brings together several types of tomatoes—heirloom pieces, halved Campari, and cherry tomatoes—offering a range of sweet and juicy textures. Halved green olives add briny contrast, and fresh chopped celery leaves contribute herbal brightness. The salad is dressed in a vinaigrette mixing sherry vinegar, minced shallot, garlic, prepared horseradish, honey, Worcestershire sauce, hot sauce, Dijon mustard, celery seed, and extra virgin olive oil, which infuses the salad with spirited Bloody Mary cocktail flavors.
The cheddar crisps, baked until golden with sharp white cheddar cheese, add a crisp, savory component that contrasts with the juicy softness of the salad. They can be crumbled onto the salad or served on the side for textural variety.
When assembling, the tomatoes are salted and tossed with olives and dressing, then topped with celery leaves for freshness and served chilled or at room temperature. The salad keeps well refrigerated for a day if stored separately from the crisps, which are best stored in an airtight container to maintain their crunch.
Ingredients
cheddar crisps
- 6 ounces cheddar cheese finely grated, sharp, white
tomato salad
- 2 tomato cut into pieces, heirloom
- 2 tomato halved, Campari
- 1 cup cherry tomato halved
- ½ cup green olives halved
- 1/3 cup celery leaves chopped
dressing
- 4 tablespoons sherry vinegar
- 1 shallot diced
- 1 garlic minced, clove
- 1 tablespoon horseradish prepared
- 2 teaspoons honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon celery seed
- 1/3 cup extra virgin olive oil
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.
Notes
- Prepare cheddar crisps by baking finely grated sharp white cheddar cheese into small piles until golden and crisp.
- Store cheddar crisps separately at room temperature to keep their crispness; add to salad just before serving.
- The salad holds well in the refrigerator for about a day without the cheddar crisps added.
- The dressing combines tangy, spicy, and savory elements, inspired by classic Bloody Mary flavors, to brighten the tomatoes and olives.
User Reviews
Overall Rating
5
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