Marinated Tomato Salad with Fennel and Blue Cheese
By America's Test KitchenPublished on June 17, 2008
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
We prefer mildly flavored, crumbly blue cheeses in this recipe. Stella brand blue cheese is the test kitchen’s favorite supermarket blue cheese.
Instructions
- Toss tomatoes, fennel, and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
- Return drained tomatoes and fennel to large bowl and toss with oil, vinegar, garlic, tarragon, and pepper. Let marinate 15 minutes.
Time
50 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
To prevent the tomatoes in our Marinated Tomato Salad with Fennel and Blue Cheese from turning to mush, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface and the towels helped wick away the liquid.
After the tomatoes had drained, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes, we added small amounts of potent ingredients like fennel. Soft blue cheese provided a creamy counterpoint to the acidic tomatoes.
Before You Begin
We prefer mildly flavored, crumbly blue cheeses in this recipe. Stella brand blue cheese is the test kitchen’s favorite supermarket blue cheese.
Instructions
- Toss tomatoes, fennel, and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
- Return drained tomatoes and fennel to large bowl and toss with oil, vinegar, garlic, tarragon, and pepper. Let marinate 15 minutes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments