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Heirloom Tomato Salad with Blue Cheese

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


8 1/2 inch thick slices crusty bread

4 large garlic cloves, halved

3 Tablespoons plus 1/3 cup Extra Virgin Olive Oil

1 cup currant or grape or halved cherry or pear tomatoes

1/2 cup chopped green onion

10 medium, cored, thinly sliced Heirloom Tomatoes

1 small red onion, sliced paper thin

3 celery stalks, sliced thin on diagonal

1 1/2 cups coarsely crumbled blue cheese

Adapted From:

Perfect for a light summer lunch or as a first course.

Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

Grill bread until golden; about 2 minutes. Cut each slice diagonally in half; serve with salad.