Blue Cheese and Tomato Salad

Yield: 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 1 hour


  • 1/4 cup garlic infused olive oil
  • 3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, crumbled
  • Water
  • 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)


  1. In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it’s too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
  2. To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!