Beefsteak Tomato Salad with Blue Cheese, Bacon and Basil

Flavorful and beautiful Beefsteak Tomatoes are featured this week at Oliver’s Market. The combination of the impactful flavors of Point Reyes Farmstead “Bay Blue” cheese and bacon and the juicy robust tomatoes make for a salad that is complex and yet perfectly balanced in its flavor notes.


  • 3 pounds Beefsteak tomatoes, sliced
  • 2 ounces Point Reyes Farmstead Creamery "Bay Blue" cheese
  • 1/4 pound bacon slices
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 garlic clove, finely chopped
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon herbes de Provence
  • salt and freshly ground pepper
  • 1/2 cup torn fresh basil leaves


  1. In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp. Drain the bacon on paper towels, then crumble into pieces.

  2. In a small bowl, combine the olive oil with the cider vinegar, garlic, Dijon mustard, maple syrup and Herbes du Provence and season with salt and pepper. Arrange the tomatoes on a platter and season lightly with salt and pepper. Drizzle the vinaigrette over the tomatoes. Sprinkle with the crumbled bacon and blue cheese, garnish with the basil leaves and serve.

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