Name: Rhapsody in Blue Cheese Tomato Salad
Total time: PLACEHOLDER
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

Why This Recipe Works

When developing our Rhapsody in Blue Cheese Tomato Salad recipe, we discovered a few rules to follow when pairing tomatoes with different dressings and ingredients. Acidic tomatoes nicely complement rich ingredients like bacon or avocado, while sweet tomatoes tone down the sharpness of onions or peppery greens. Yellow and orange tomatoes are typically the sweetest tomatoes. Green tomatoes—not to be confused with unripe tomatoes—are usually the most acidic. To hasten ripening, store tomatoes in a sealed paper bag. Never refrigerate a tomato; the cold destroys valuable flavor components.

Before You Begin

Tossing the blue cheese into the salad after it’s dressed helps keep the cheese from breaking apart too much.

Instructions

Bring 2 quarts water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.

Whisk oil, vinegar, and salt and pepper to taste together in small bowl. Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasonings. Serve.