Summer Tomato Salad with Raspberries & Blue Cheese
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
Ingredients
- 1½ lb (675 g) mixed ripe hothouse or field tomatoes
- ½ red onion, thinly sliced
- 1 cup (125 g) fresh raspberries
- 3 oz (90 g) crumbled blue cheese
- Handful of fresh basil leaves
- Extra-virgin olive oil and balsamic vinegar
- Salt and black pepper
NOTES
A creamy blue cheese such as Gorgonzola can be dolloped on top of the tomatoes instead of the crumbles, and if blue cheese is not in your wheelhouse, feel free to use a different cheese that has a good “kick” to it, like aged Asiago, Oka, aged Gouda or even a really good extra-old Cheddar.
Step by Step Instructions
Step 1
Slice or cut the tomatoes into wedges (depending on size) and arrange them in a single layer on a large platter. Arrange the sliced red onions overtop, followed by the raspberries, blue cheese and basil leaves. Drizzle the salad with olive oil and balsamic and season immediately before serving.
