GORGONZOLA TOMATO SALAD

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Gorgonzola Tomato Salad image

How to make Gorgonzola Tomato Salad

Provided by @MakeItYours

Number Of Ingredients 10

1/4 cup olive oil
3/4 cup (a 6-ounce cup) plain Greek yogurt (I use Chobani non-fat for this dressing)
4 ounces Gorgonzola cheese, crumbled (or blue cheese of choice)
1 teaspoon Worcestershire sauce
2 garlic cloves, minced (If I'm in a hurry I sometimes skip this)
Kosher or sea salt and freshly ground pepper (I use about a 1/2 teaspoon of sea salt and a few turns of the pepper grinder, but use how much you like)
2 tablespoons fresh chives
Buttermilk for thinning to desired consistency (about 1-3 tablespoons)
Tomato grapes, amount based on number being served (approximately 4 servings per pint)
Chopped chives or parsley, for garnish

Steps:

  • In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. Cover and refrigerate at least 1 hour before serving.
  • When ready to serve, cut the amount of tomatoes you wish to use in halves or quarters.
  • Toss the tomatoes with the dressing to coat and sprinkle with additional herbs, if desired.
  • Notes
  • It is a good idea to keep the dressing on the thick side as the juice from the tomatoes will thin it slightly. You can thin more for use as a dressing on tossed salads if you like.

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