pat's Recipe

Rhapsody in Blue Cheese Tomato Salad

Category: SALADS

Tossing the blue cheese into the salad after it’s dressed helps keep the cheese from breaking apart too much.

Serves 4
2 ears corn , kernals removed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 pound tomatoes , cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, cut in half)
1 cup arugula , torn into 1 1/2-inch pieces
4 scallions , sliced thin
2/3 cup crumbled blue cheese


1. Bring 2 quarts water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.

2. Whisk oil, vinegar, and salt and pepper to taste together in small bowl. Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasonings. Serve.