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Blue Cheese & Tomato Salad


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Rate this recipe 4.5/5 (4 Votes)


  • 1/4 cup garlic infused olive oil
  • 3/4 cup (6 ounces) Greek yogurt
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, crumbled
  • Water
  • 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)



Step 1

In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.

To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

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