Bloody Mary Tomato Salad with Sharp Cheddar Crisps

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I love fresh tomatoes in the summer!  If you love tomatoes, then Bloody Mary Tomato Salad is the salad for you!  The dressing gives the salad the Bloody Mary feel!  

Bloody Mary Tomato Salad—Yield 2-4 people

Ingredients:

Cheddar Crisps
  • 6 ounces sharp white cheddar cheese finely grated (You can substitute Follow Your Heart Cheddar Shreds)
Tomato Salad
  • 2 heirloom tomatoes cut into pieces
  • 2 Campari tomatoes halved
  • 1 cup cherry tomatoes halved
  • 1/2 cup green olives halved
  • 1/3 cup chopped celery leaves
Dressing
  • 4 tablespoons sherry vinegar (You can substitute apple cider vinegar or just use lemon or lime.)
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 tablespoon prepared horseradish (Or make it yourself— http://shalomhomestead.com/vegan-horseradish-sauce-grain-free-gluten-free/—You can make half or a quarter of that recipe.)
  • 2 teaspoons honey (I use raw/organic.)
  • 1 teaspoon Worcestershire sauce (You can substitute coconut aminos.  Lea & Perrins Original is gluten-free, but check the label.)
  • 1 teaspoon hot sauce (I used original Tobasco.)
  • 1/2 teaspoon Dijon mustard (I used Grey Poupon. Annie’s Naturals Organic Dijon Mustard is gluten-free, too.)
  • 1/2 teaspoon celery seeds
  • 1/3 cup extra virgin olive oil
Instructions:

Cheddar Crisps
  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. Grate the cheddar as finely as you can. Take 1 tablespoon of the grated cheddar and place it in a pile on the baking sheet. Repeat with remaining cheddar, making sure the piles are 1-1/2 to 2 inches apart.
  3. Bake the crisps for 5 to 6 minutes, or until they are melted and golden on the edges. Remove and let cool completely. Peel the crisps off the parchment or use a spatula to lift them up.
Tomato Salad
  1. Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
  2. This stays great in the fridge (minus the crisps, store those separately for a day or so.)
Dressing
  1. In a bowl, whisk together the vinegar, shallots, garlic, horseradish, Worcestershire, honey, hot sauce, mustard and celery seeds. Stream in the olive oil while whisking constantly until the dressing emulsifies. I like to let the dressing sit 15 minutes before using it.

Bloody Mary Tomato Salad

This is a beautiful and delicious salad.  The flavors of the tomatoes mesh so well with the dressing.

Leftovers!


I placed the leftover tomatoes and dressing over sourdough bread topped with Guacamole.  (Note: I left the tomatoes out of the guacamole this time.). It was a great lunch!  I hope you enjoy Bloody Mary Tomato Salad.

Recipe adapted from How Sweet Eats.
 

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