Time: 30 min.
Complexity: easily
Servings: 6

This summer salad is made with several different varieties of tomatoes, which imbue it with a rich bouquet of sweet and tart flavors, as well as vibrant colors. The tomatoes are perfectly complemented by tender avocado (squeezed with lemon juice to prevent browning) and crispy pieces of fried bacon. Before serving, drizzle the salad with blue cheese dressing, which, when combined with the tomato juices, infuses the dish with a multifaceted flavor. When finished, sprinkle the salad with additional crumbled blue cheese for added tartness.

Ingredients:

• 1.1 kg of tomatoes of different varieties, cut in halves or into wedges, if more
• 4 thick slices of bacon
• 1 avocado
• Juice of half a lemon
• 1 cup Blue Cheese Dressing (see recipe below)
• 2 tablespoons chopped fresh chives or green onions
• Crumbled blue cheese, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, Avocado, blue cheese, sour cream, sour milk, bacon

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Preparation:

Step 1
• Place the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a small amount of ground black pepper; set aside to release their juices, about 20 minutes.
Step 2
• Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-sized pieces.
Step 3
• Peel the avocado, cut into 1 cm pieces, and mix in a large bowl with lemon juice. Add the tomatoes and mix gently.
Step 4
• Drizzle the salad with the dressing and top with bacon, green onions and blue cheese.
  
  

  Blue Cheese Dressing

  
  In a blender, combine 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small clove garlic (crushed), and 1 tablespoon white wine vinegar. Transfer to a bowl and stir in another 1/4 cup blue cheese, 2-3 drops Worcestershire sauce and/or hot sauce, and 1 tablespoon finely chopped parsley. Season with salt and pepper to taste.
  Exit: about 2 tbsp.

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