There’s nothing like a fresh tomato salad when you find perfectly ripe tomatoes. My Tomato Salad with Walnuts, Gorgonzola & Parsley highlights the wonders that are mini San Marzano tomatoes. If you are not familiar with this type of tomato, they are an Italian variety of plum tomato that hail from the Campania region, and to most, are considered some of the best tomatoes in the world. Not only wonderful when fresh, but the canned variety are the top of the line as well. Tender, plump and full of flavor, to my delight, the smaller version of the classic are now popping up in grocery stores.
For this salad I thought I would pair these Italian tomatoes with another Italian staple, Gorgonzola cheese. For a dash of color, I added in some chopped parsley and chopped scallions, along with buttery walnuts for a crunch. Tossed together in a light lemon vinaigrette, this healthy side salad is ripe-for-the-picking.
(To view this recipe, click on the blue title of the blog post above*)
Tomato Salad with Walnuts, Gorgonzola & Parsley
Ingredients:
- 2 cups mini San Marzano tomatoes (however, any ripe cherry tomatoes will do)
- 2 Tablespoons chopped Italian parsley
- 2 scallions, ends trimmed and chopped
- 2 oz. Gorgonzola cheese, crumbled
- ½ cup coarsely chopped walnuts
- For the vinaigrette:
- Juice of 2 lemons
- 3 Tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes
Directions:
- Quarter the rinsed and dried tomatoes and place them in a large mixing bowl. Toss together with the next 4 ingredients.
- To make the vinaigrette, whisk together its ingredients until emulsified. Pour over the tomato salad and toss gently to combine. Serve the salad at room temperature.
Tagged: blue cheese, cherry tomatoes, Gorgonzola, green onions, lemon vinaigrette, parsley, San Marzano tomatoes, side salad, tomato salad, vegetarian, walnuts
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