- 4 large heirloom tomatoes
- ½ Red Onion
- 1 container (about 8oz) pitted, kalamata olives
- 1 container (about 4oz) gorgonzola cheese crumbles
- ¼ Cup good olive oil
- 2 Tbsp balsamic vinegar
- Sea Salt and Cracked Black Pepper to taste
-Set your 4 serving plates on the counter. Wash and core the tomatoes. Slice each tomato width-wise into at least 4 slices, and arrange the slices on each plate.
-Peel and slice the onion in very thin slices and pull apart the rings. Arrange the rings on the plates over the tomatoes (this is to your palette/taste).
-Divide up the olives , slice them in half, length-wise, and arrange them on the plates.
-Sprinkle the gorgonzola crumbles over the plates.
-Drizzle Olive Oil and Balsamic Vinegar over the salad. Finish with Salt/Pepper.