Ina Garten’s New Tomato Salad Will Make You Forget All About Caprese

Dai Poole
Dai Poole
Dai Poole is a graduate of Virginia Tech with degrees in Psychology and Music. He is a self-proclaimed dessert connoisseur and a lover of all things seafood. When he is not thinking about food, Dai enjoys live music, engaging in political debates, and watching sci-fi movies. In…read more
published Jul 27, 2022
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Someone using rapid slicer to cut cherry tomatoes.
Credit: Sarah Crowley

Ina Garten is one of my favorite celebrity chefs. Her charm, mixed with her passion for food, always feels like an escape to a peaceful oasis. Given my limited cooking skills, I’ve always assumed I’d never be able to recreate things like her warm lobster roll or old-fashioned apple crisp recipes. 

However, this week she has given me hope that I could change that. Given the rising temperatures outside, I don’t need any recipe that will make my house warmer by using the stove. Thankfully Ina agrees, as she has decided to dedicate a week to sharing her favorite “no-cook recipes” because “it’s too hot to cook” right now. I couldn’t agree more. 

Today, she released her recipe for a refreshing heirloom tomato and blue cheese salad. The recipe gives fans a first look into her upcoming cookbook, entitled Go-To Dinners. The quick and easy dish is sure to be a summer favorite. 

Imagine ripe, juicy tomatoes and fresh basil leaves contrasted with salty, rich blue cheese and just a dash of wine vinegar. Caprese who?

And it couldn’t be easier to make. Start by slicing the heirloom tomatoes and dividing them across the serving platter. Next, halve the cherry tomatoes through the stem and add across the platter with the heirloom tomatoes. 

Once the tomatoes are arranged, top them with a generous amount of kosher salt and red wine vinegar. Allow everything to marinate for five minutes, then cut the cheese into slices and crumble them into uneven pieces on top of the tomatoes. Lastly, sprinkle some basil leaves and a drizzle of olive oil, then top with kosher salt and freshly ground black pepper. 

The best thing about this recipe is that there is no need to wait to devour the flavorful salad: This dish is designed to be served at room temperature. Bon appétit! 

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