Tomato, Caper, Olive, and Blue Cheese Salad
What You Need
6 large tomatoes, sliced
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1/3 cup halved, pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 ounces).
2 tablespoons drained capers
Fresh basil leaves
Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle lightly with salt and generously with pepper. Sprinkle with olives, blue cheese and capers. Garnish with basil leaves and serve. Makes six servings.