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Tomato Gorgonzola Salad


After a long game day weekend filled with drinking and the inevitable drunchies, it’s normal to want to start off your week feelin’ healthy. However, after spending your Saturday pre-gaming at the crack of dawn and cheering your little maize and blue heart out at the Big House, when Sunday night rolls around you are left with nothing in the fridge but a slice of turkey, a half-empty container of hummus and a few random vegetables on the verge of rotting… yum.

Solution: this simple tomato and Gorgonzola salad is a delicious way to throw together some of the leftover veggies sitting neglected on the shelf of your fridge without having to heat up that kinda nasty 2-month-old Lean-Cuisine you’ve been avoiding.

Servings: 1

Ingredients:
1/2 container grape tomatoes
1/4 onion
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/2 cup Gorgonzola cheese crumbles
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper

Directions:

1. Cut grape tomatoes in half and dice the 1/4 of an onion.

Photo by Alison Weissbrot

2. Mix together in a bowl with Gorgonzola cheese.

Photo by Alison Weissbrot

3. In a separate bow, mix olive oil, balsamic vinegar, salt, pepper and oregano together.

Photo by Alison Weissbrot

4. Add your dressing to the salad and serve cold.

Photo by Alison Weissbrot

The post Tomato Gorgonzola Salad appeared first on Spoon University.


Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don&rsquot disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial dish, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.

1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
Black pepper
For the oven-dried tomatoes:
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar


Watch the video: Tomato, Gorgonzola u0026 Bacon Penne Pasta - Tasty, Easy u0026 Cheap Italian Pasta Dish - Recipe # 123 (December 2021).