Marinated Tomato Salad Fennel and Blue Cheese
From Cook's Country
To prevent the tomatoes in our Marinated Tomato Salad with Fennel and Blue Cheese from turning to mush, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface and the towels helped wick away the liquid.
After the tomatoes had drained, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes, we added small amounts of potent ingredients like fennel. Soft blue cheese provided a creamy counterpoint to the acidic tomatoes.
We prefer mildly flavored, crumbly blue cheeses in this recipe. Stella brand blue cheese is the test kitchen’s favorite supermarket blue cheese.
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