Cherry Tomato Salad with Tarragon and Blue Cheese
A bright, texturally rich salad featuring a concentrated tomato-syrup vinaigrette.
Why This Recipe Works
This salad relies on the technique of reducing the tomatoes' own juices into a glaze, ensuring a concentrated flavor that isn't diluted. The sharp bite of blue cheese and the anise notes of fresh tarragon make it a sophisticated alternative to standard summer salads.
Instructions
Toss the tomatoes and salt together in a large colander set over a medium bowl and let them stand until they release about 1/2 cup of liquid, about 30 minutes.
Pour the collected tomato liquid into a small saucepan and whisk in the cider vinegar, honey, and Dijon mustard.
Simmer the mixture over medium-high heat until it is reduced to a thick, syrupy consistency, about 5 to 7 minutes.
Whisk the olive oil and black pepper into the warm syrup until the dressing is smooth and emulsified.
Combine the salted tomatoes, toasted pecans, blue cheese, and fresh tarragon in a large serving bowl.
Drizzle the dressing over the salad and toss gently to coat, serving immediately while the pecans are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
