Rhapsody in Blue Cheese Tomato Salad | America's Test Kitchen

Name: Rhapsody in Blue Cheese Tomato Salad | America's Test Kitchen
Ingredients: 2 ears corn, kernels removed; 2 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; Salt and pepper; 1 cup arugula, torn into 1 1/2-inch pieces; 1 pound tomatoes, cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, cut in half); 4 scallions, sliced thin; 2/3 cup crumbled blue cheese

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Rhapsody in Blue Cheese Tomato Salad blends bold blue cheese with ripe tomatoes and a hint of basil for a fresh, savory, and simple summer dish.

Keywords

Side Dishes
Vegetables
Salads

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Ingredients

2 ears corn, kernels removed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
1 cup arugula, torn into 1 1/2-inch pieces
1 pound tomatoes, cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, cut in half)
4 scallions, sliced thin
2/3 cup crumbled blue cheese