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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 |
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