Broiled Tomato and Blue Cheese Salad

Broiled Tomato and Blue Cheese Salad
Servings: 4 Prep 10 mins Broil 3 mins to 4 mins


  • 6 plum tomatoes (1-1/4 pounds total), cored and cut in half from top to bottom
  • 1/8 teaspoon salt
  • Large pinch ground black pepper
  • 6 ounces blue cheese (Roquefort, Maytag blue, Gorgonzola or Stilton)
  • 1 large head bibb or Boston lettuce, leaves pulled from the core intact
  • 1/4 cup bottled vinaigrette dressing
  • 3 tablespoons chopped fresh chives or parsley, for garnish

Make It

1. Heat broiler and adjust the oven rack so its about 4 inches from heat source. Brush a baking sheet with olive oil. Put tomatoes cut sides up on baking sheet. If they wont lie flat, use a spatula or your hand to gently press them until stable. Sprinkle with salt and pepper.

2. Crumble blue cheese into large pieces, flatten them a bit with your fingers and put the pieces on top of tomatoes. Broil for 3 to 4 minutes, until cheese is golden and bubbly. Remove from oven and let tomatoes cool down in the pan for a bit to set.

3. Divide lettuce leaves among 4 serving plates. Top each with three tomato halves, drizzle with vinaigrette, garnish and serve. (Or arrange everything on one platter and serve family-style.)

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 260, Fat, total (g): 20, chol. (mg): 32, carb. (g): 11, fiber (g): 2, pro. (g): 12, sodium (mg): 799, Percent Daily Values are based on a 2,000 calorie diet.