Red, White and Blue Salad

== Description ==
Featured for the Fourth! When fresh tomatoes are in season, I could literally live on this salad. The flavors just “sing!” and the colors are just right for the patriotic 4th (or 14th) of July.
* From Chef June Jacobs,sdapted from Pierre Franey
* Contributed by SF&SC Y-Group
* Makes 4 servings
== Ingredients ==
* 4 large ripe tomatoes, about 1¼ pounds
* 2 medium-sized red onions, about ¾ pound (or you could choose one of the infamous sweet onions)
* 1 tablespoon sherry wine vinegar
* ½ teaspoon finely chopped garlic
* 3 tablespoons extra-virgin olive oil
* sea salt and freshly ground pepper to taste
* ¼ pound blue cheese, at room temperature (I love Point Reyes blue from Marin County, CA)
* 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)
== Directions ==
# Core the tomatoes and use a serrated knife to make thick slices.
# Peel the onions and slice them about ¼-inch thick.
# Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
# Combine the vinegar, garlic, oil, salt and pepper.
# Blend well with a wire whisk.
# Crumble the cheese and add it into the dressing (which should be lumpy).
# Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.
Category:SF&SC
Category:Independence Day Recipes
Category:Salad Recipes
Category:Tomato Recipes
Category:Red onion Recipes
Category:Garlic Recipes
Category:Blue cheese Recipes
Category:Sherry vinegar Recipes