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Heirloom Tomato Salad with Jasper Hill Blue Cheese inspired by Locke-Ober
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Inspired by Locke-Ober

Heirloom Tomato Salad with Jasper Hill Blue Cheese

Appetizer Vegetarian
This seasonal appetizer showcases the vibrant flavors of heirloom tomatoes paired with premium Jasper Hill blue cheese. The simple preparation allows the quality ingredients to shine, creating a balance of sweet, acidic, and savory elements that highlight the best of late summer produce with artisanal cheese.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 4

Ingredients

  • 2 lb Heirloom tomatoes (Mixed varieties and colors, various sizes)
  • 4 oz Jasper Hill blue cheese (Crumbled (Bayley Hazen Blue preferred))
  • 1/4 small Red onion (Very thinly sliced)
  • 1/4 cup Fresh basil leaves (Torn if large)
  • 3 tbsp Extra virgin olive oil (High quality)
  • 1 tbsp Aged balsamic vinegar (Traditional, thick consistency)
  • 1 to taste Flaky sea salt (Such as Maldon)
  • 1 to taste Freshly ground black pepper
  • 1 cup Microgreens (Optional, for garnish)

Tools You'll Need

  • Sharp chef's knife
  • Cutting board
  • Serving platter or individual plates
  • Small bowl for soaking onions

Chef's Tip

For the most flavorful salad, never refrigerate your tomatoes before serving. The cold temperature dulls their flavor and affects their texture. Instead, store them at room temperature until just before preparation.

Instructions

  1. Prepare tomatoes: Rinse tomatoes and pat dry. Core larger tomatoes. Depending on size and variety, slice some into wedges, some into rounds, and halve any cherry tomatoes.
  2. Soak red onion slices in cold water for 5 minutes to reduce their sharpness, then drain and pat dry.
  3. Arrange tomatoes on a serving platter or individual plates, mixing colors and varieties for visual appeal.
  4. Scatter red onion slices over the tomatoes.
  5. Crumble blue cheese evenly over the arrangement.
  6. Drizzle with extra virgin olive oil, followed by a lighter drizzle of aged balsamic vinegar.
  7. Season with flaky sea salt and freshly ground black pepper.
  8. Garnish with fresh basil leaves and microgreens if using.

Plating

Arrange the tomato slices artfully on a large platter or individual plates, creating a colorful mosaic of different varieties. Scatter the blue cheese in small clusters across the tomatoes rather than in one pile. Distribute the red onion, basil, and microgreens evenly. Finish with deliberate drizzles of olive oil and balsamic vinegar, followed by a light sprinkle of flaky sea salt visible on the tomatoes.

Storage & Reheating

This salad is best prepared and served immediately. The components can be prepared up to 2 hours ahead and assembled just before serving. Once dressed, the salad does not store well and should be consumed immediately.

About This Recipe

This elegant tomato salad was a seasonal highlight at Locke-Ober, showcasing local New England produce at its peak. The restaurant's commitment to quality ingredients is evident in the pairing of heirloom tomatoes with artisanal Jasper Hill blue cheese from Vermont. This simple yet refined dish exemplifies the restaurant's approach to letting premium ingredients speak for themselves, with just enough enhancement to create a harmonious and memorable dining experience.

How did it turn out?

We'd love to hear about your experience making this recipe!