NEW YORK, NEW YORK - OCTOBER 12:  Ina Garten speaks onstage during a talk with Helen Rosner at the 2019 New Yorker Festival on October 12, 2019 in New York City. (Photo by Brad Barket/Getty Images for The New Yorker)
Food - Drink
Ina Garten Has A Go-To Tomato Salad For When It's Too Hot
To Cook
Ina Garten's Heirloom Tomato & Blue Cheese Salad is sure to excite tastebuds, thanks to the help of a few ingredients that make the dish all the more spectacular.
Working with a mixture of sliced heirlooms and halved cherry tomatoes, Garten puts the produce on a dish and layers chunks of blue-veined Roquefort and fresh basil leaves.
A balancing act between the sweetness of the fruit and the funk of the cheese, the delicately acidic tomatoes meet their match with the creamy Roquefort.
Naturally, the pairing requires little else than a simple dressing made of olive oil, a splash of red wine vinegar, a pinch of salt, and a dash of cracked black pepper.
Although the Heirloom Tomato & Blue Cheese Salad can be served as is, Garten suggests picking up a rotisserie chicken from the supermarket for extra protein.