Got some great little tomatoes out of my garden today along with a few herbs. I put together a little ‘mater salad.
It was really, really good – so it is this weeks entry for
With Designs by Gollum
Today’s Lagniappe: Christi’s ‘Mater Salad
Bake one Pepperidge Farm pastry shell for each serving (you can skip this if you are counting calories)
Quarter cherry tomatoes
Chop a little shallot (to taste)
Chop a bit of cucumber for each serving
Chop assorted garden herbs (I used parsley from the garden – basil would be good too – or whatever you like with tomatoes)
Maytag blue cheese, crumbled up – to taste (you can skip this too if you are counting calories but, I’m telling you, it really added A LOT of great flavor)
Salad greens
Place the chopped tomatoes and other veggies and herbs in a bowl and add a little salt and pepper and set aside. Toss the greens with a little vinaigrette. Place the dressed salad greens on a salad plate. Place the baked puffed pastry shell in the middle of the greens. Toss the tomato mixture with some of the vinaigrette. Spoon tomato mixture into and around the pastry shell. Add blue cheese to the plate in the tomato mixture in the shell and around the shell with the greens.
Vinaigrette:
Apple cider vinegar
Olive Oil
Garlic powder (I was in a hurry!)
salt and pepper
Put it all in a bowl and mix it up with a whisk.
{ 8 comments… read them below or add one }
Looks great! Love your pretty camellia in the banner.
We eat tomatoes almost every day. Always looking for more ways to serve them.
Oh, I just adore garden tomatoes! Your salad sounds delish!!
Blessings!
Gail
That looks wonderful!
I am so jealous. I watch for the first tomatoes. Here they are
just coming on as little green ones. This looks so scrumptious, and I would love the crunch of the puff pastry crust with the tomatoes and cheese. Yummmmm.
What a gorgeous salad. I love the puffed pastry in the center. It’s an entire meal!
This salad looks really good!…Christine
Love your Mater Salad!!