Good Eats

I'm fat that despite the sunshine I can't bear to get in a bathing suit and lay on the dock. Dinner last night was SPECTACULAR. The menu? Choice filets, asparagus and this wonderful tomato salad.

Tomato Salad with Blue Cheese and Bacon
4-6 tomatoes, different varieties (Roma, Ugly Ripe, Vine Ripe, Heirloom, whatever your fancy)
Blue Cheese, crumbled
Bacon, thick cut and crumbled
*don't microwave it, fry it and make it the good stuff
1 avocado, sliced

4 tablespoons of olive oil
2 tablespoons of cider vinegar
2 teaspoons dijon mustard
1-2 garlic cloves, minced finely
Pinch of parsley, sage and thyme if you so please
Salt and pepper to taste

Combine and whisk together the olive oil, vinegar, mustard, garlic, and herbs until smooth. You can put in fridge for up to 6 hours.

Slice or cut tomatoes into quarters, season with salt and pepper. Just before serving, top with avocado, bacon and blue cheese, and drizzle with the dressing. Garnish with basil.

YUM! Nice light, cold, yet rich salad most certain to please. Enjoy!


  1. This sounds heavenly! All of my favorite cheese, garlic, TOMATOES...I'll be making this in the near future :)


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