Marinated Tomatoes with Pickled Red Onions & Gorgonzola

Marinated Tomatoes with Pickled Red Onions & Gorgonzola
Photo by Scott Phillips


  • Freshly ground black pepper
  • 2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
  • 3 oz. Gorgonzola dolce or other blue cheese, crumbled (¾ cup)
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 tsp. balsamic vinegar
  • 1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
  • + 2 more ingredients
    • 1-½ cups red-wine vinegar
    • ¼ cup thinly sliced chives

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and ...

View full recipe at Fine Cooking


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