Sliced Heirloom Tomato Salad

Chef Jonathan Reeser

The Federal,, Agawam, MA

Sliced Heirloom Tomato Salad


  • 4-5 large heirloom tomatoes
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • Blue cheese dressing
  • Chive oil (Available in gourmet grocery stores)
  • 3 cups fresh basil
  • Snipped chives for garnish
  • Roquefort "puffs"
  • Blue Cheese Dressing:
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • ½ cup white wine vinegar
  • ½cups olive oil
  • 8 oz crumbled blue cheese
  • Salt and Pepper


Slice heirloom tomatoes into ½-inch thick slices. Season tomatoes with salt and pepper, and drizzle with extra virgin olive oil.
Overlap three tomato slices on each salad plate.  Spoon 1/4 cup blue cheese dressing over tomatoes, then drizzle chive oil over tomatoes.
Place basil (thin, julienned strips) on top of dressed tomatoes. Garnish with snipped chives. Place two Roquefort puffs on each plate.

Blue Cheese Dressing:
Pulse the egg yolk, Dijon, and vinegar in a blender.
Stream in oil while blender is running until mixtures thickens. Once dressing thickens, stir in crumbled blue cheese and season with salt and pepper.
Use immediately or refrigerate in a tightly sealed container for up to 1 week. Serves 4.


Recommended wine/beer for Sliced Heirloom Tomato Salad:

Philippe Portier 2005 Quincy [Loire Valley, France]