This salad may remind you of a bloody mary or a wedge salad. Consider bloody mary garnishes, such as celery, parsley, green olives, anchovies or bacon, when deciding what else to add to this dish.
Storage Notes: Leftover salad can be refrigerated in an airtight container for up to 3 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
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1 1/2 to 2 pounds ripe beefsteak or Roma tomatoes, cored and sliced 1/4-inch thick
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1/2 teaspoon kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1 lemon
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1/4 cup extra-virgin olive oil
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1 tablespoon Worcestershire or soy sauce
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1 teaspoon Tabasco or another hot sauce, plus more to taste
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1/4 cup (about 1 ounce) crumbled blue cheese
Arrange the tomatoes on a serving plate and season with 1/2 teaspoon each of the salt and pepper.
Finely zest the lemon over the tomatoes, then halve the lemon and squeeze the juice into a small bowl (you should get about 3 tablespoons). Add the oil, Worcestershire or soy sauce, and Tabasco. Season to taste with salt and pepper.
Pour the dressing over the tomatoes and let sit for at least 5 minutes. Right before serving, sprinkle over the blue cheese and garnish with more hot sauce and black pepper, if desired.
From recipe developer Ali Slagle.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
August 24, 2020 at 10:21PM
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Bloody Mary Tomato Salad - Washington Post
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