This salad is a recipe show stopper. And it is really great because it usually comes before the main course! Any way you slice it, this recipe is super easy and you can always use a little ingenuity to achieve very different results.

METHOD

1. Slice the tomatoes into ½ inch thick rounds. Slice the onions into ¼ inch thick rounds. On a large platter, alternate between slices of onion and tomato. Season with pepper to taste.
2. To make the dressing, place all the ingredients except for the oil into a food processor. Pulse until it is smooth. Turn on the processor and slowly add the olive oil until the dressing is emulsified.
3. Spoon the dressing over the tomato and onion slices. Garnish with basil and chopped fresh blue cheese.

Alternatively you can slice the tomato on one side, allowing it to sit flat, then without cutting all the way through it you slice ½ inch sections. Alternating between cheese and onion slices, slide a slice of one or the other in between each division in the tomato. Garnish with the dressing and basil.

Another is to create towers of cheese, onion and tomato. Drizzle with dressing and basil.

Due to allergies, I had to use a different cheese for this recipe. I have done it with mozzarella, and havarti. Both produced a delectable salad. What recipe have you had to modify for someone? How did it turn out for you?

Happy Grilling!