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Heirloom Tomato Salad with Blue Cheese and Fried Shallots
This easy tomato salad is made with heirloom tomatoes, creamy blue cheese, a sweet + tangy sherry vinaigrette and topped with a mound of crispy fried shallots.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 392 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Fried Shallots
- 3 medium shallots peeled, halved, and sliced lengthwise about ¼ inch thick
- 1 cup buttermilk
- salt and pepper
- ¾ cup all purpose flour
- ¼ cup corn starch
- grapeseed or vegetable oil for frying
For the Salad
- 1 small shallot finely minced
- 1 tablespoon honey
- 2 tablespoons sherry vinegar
- Flaky sea salt such as Maldon or sell gris
- freshly cracked black pepper
- 3 tablespoons extra virgin olive oil
- 2 very large or 4 smaller heirloom tomatoes cut into thick slices or wedges
- 4 ounces good quality creamy blue cheese recommended: Maytag
- fresh basil torn
- fried shallots
Instructions
Make the Fried Shallots:
Assemble the Salad:
Notes
- Ingredients matter. For this recipe in particular, the better the ingredients you use, the better it will taste. This means fresh, ripe, in-season tomatoes, fresh basil, and good quality oil, vinegar and blue cheese.
- Do not store tomatoes in the refrigerator. Always keep them on the counter at room temperature. If your tomatoes are starting to get over-ripe and you're not ready to use them, you can always put them in the refrigerator and use them to make a sauce or in another cooked application. For a tomato salad, never use refrigerated tomatoes.
- Use a variety of different heirloom tomatoes in different shapes, sizes and colors for the best looking and tasting salad. Heirloom tomatoes all have different textures and flavors, so using a variety will add lots of interest.
- Keep fried shallots in an airtight container with a paper towel to absorb moisture, at room temperature, for up to 2 days. Recrisp in a 300 degree oven for 10 minutes before serving.
- The fried shallots are by far the most time consuming and labor intensive part of this recipe. You can skip them and use store bought French fried onions in a pinch, or omit them altogether an add some chives or other herbs to add a little bit more flavor. It won't have quite the same texture, but it will still be delicious with a fraction of the work.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
28mg
(9%)
Sodium
397mg
(17%)
Potassium
414mg
(12%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
829IU
(17%)
Vitamin C
10mg
(11%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 397mg | 17% |
| Potassium | 414mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.