There is nothing like a salad made with tomatoes at the peak of their season! A delicious salad and so easy to make. If you like, you can use feta cheese instead of the gorgonzola, but the gorgonzola is fabulous!
Makes 6 Servings
5 ripe large tomatoes, cut into 1/3” slices
1 small red onion, very thinly sliced
¼ cup EVO (a fruity Tuscan, Umbrian or Ligurian oil would be wonderful)
1 Tbsp. balsamic vinegar
4 oz. gorgonzola dolce or other gorgonzola cheese, crumbled or cut into small pieces
¼ cup Kalamata olives or other brine-cured black olives, pitted
1 Tbsp. chopped Italian (flat leaf) parsley
Arrange the tomatoes on a serving platter. Top with onion slices; drizzle with the EVO & balsamic vinegar; sprinkle with salt & freshly ground black pepper. Let stand at room temperature for at least 1 hour.
Sprinkle with the cheese, olives and parsley and serve.
