June 5, 2012

Ripley Tomato Salad

Despite being a self-proclaimed tomato hater, every year as Summer approaches I start to fantasize about the Ripley Tomato salad from Folk's Folly Steak House in Memphis, TN.

One Summer we met my Aunt, Uncle and cousins there for dinner and on a whim I ordered it. Everyone in my family looked at me like I had clearly lost my mind. Really? Tomato hating Sarah just ordered that? Did the earth just shift on its axis? Is the world coming to an end?

No & no. It just sounded delicious, and it was. I spent the rest of that summer recreating that salad and scarfing it down. Every summer since I have always made it once or twice.

Since I had it for the first time this Summer this past weekend while my true to core tomato hating husband was away I thought I would share it with y'all. It's simple, delicious and perfect to split as a side for a steak or as a meal on its own. Enjoy!

Ripley Tomato Salad


Ingredients
  1. One large Ripley tomato. Ripley tomatoes are special; I don't think you can get them outside of this area, so if you can't find one go for a large on the vine tomato. The redder the better.
  2. 1/3 cup crumbled blue cheese
  3. 1/4 cup Italian salad dressing
  4. 3-4 thinly sliced sweet yellow onion rings (in the Summer a Vidalia is best)
  5. Fresh basil thinly sliced
  6. Sea Salt and fresh ground black pepper
Method
  1. Cut the tomato into quarters. You can peel it if you like and remove the insides. I always seed my tomatoes.
  2. Top with crumbled blue cheese, Italian dressing, onions and basil to taste.
  3. Sprinkle with salt and pepper as desired.
  4. Dig in!
I first posted this recipe {HERE} in it's original form.

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