Tomatoes with Roquefort

Here we are with the most beautiful, easiest summer salad: Tomatoes with Roquefort. Right now, we have the gorgeous, colorful, juicy tomatoes that we won’t see all year long, so we need to take full advantage. This salad – which is also an excellent lunch – is the perfect way to do that.

As unfussy as you can get, this platter of sliced tomatoes is also as inviting and as summery as anything. I’ve added a little sweet vidalia onion marinated in a little white wine vinegar, and a healthy crumble of creamy, salty roquefort cheese over the top. The whole thing pops in a very refreshing way. Of course, this recipe is a non-recipe, meaning measure everything according to your tastes. This is just the basic guideline.

If you are a tomato person in search of all the summer feels, look no further.

Looking for a beautiful, easy summer salad? Try Tomatoes with Roquefort. (Photo: Andria Dilling)

Tomatoes with Roquefort

2 tablespoons minced vidalia onion
3 tablespoons white wine vinegar
4 heirloom tomatoes, various colors and sizes, sliced thick (about ¼ to ½ inch)
4 cherry tomatoes, halved
Coarse salt and freshly ground pepper
4 ounces roquefort
Red wine vinegar
Good olive oil
Fresh basil leaves

In a small bowl, stir the onion and white wine vinegar together. Cover and let the onions marinate at room temperature for at least 10 minutes.

Arrange the tomatoes on a serving platter, and sprinkle generously with salt and pepper. Spoon the marinated onions over the tomatoes, and crumble the roquefort on top. Drizzle generously with red wine vinegar, and then the olive oil. Garnish with fresh basil leaves.