Sunday, January 9, 2011

Tomato Cucumber Salad with Blue Cheese

My friend Kate first made this salad for me to try at my table beneath the rafters in my Paris apartment in the Marais the summer before last, and I have made it often ever since. It is delicious, and easy to prepare as long as you don't mind dicing the vegetables. Best in the summer when the tomatoes and cucumber at the height of their season, but I enjoy it all year round! A great lunch, or as an easy part of dinner!

Tomato Cucumber Salad with Blue Cheese

Serves two

1 cucumber
1 tomato
a piece of good blue cheese (I like Blue d'Auvergne with this, or Roquefort)
2 tbl balsamic vinegar
salt and pepper to taste

Peel and dice cucumber and place on a plate. Dice tomato and add on top of cucumber. Cut blue cheese into bite-sized morsels and place on top of vegetable tower. Drizzle with balsamic vinegar (and salt and pepper if you prefer, though I usually do with out). Devour (ideally with some baguette)!

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