There’s a porch swing in my memory where summer tomatoes glowed like little suns, and every bite tasted like Sunday supper. This Heirloom Tomato Salad with Blue Cheese and Fried Shallots is the sort of dish that makes the screen door creak and brings folks to the table. It’s simple, honest, and full of the kind of comfort that reminds you of home.
Why make this recipe
- It celebrates ripe, summer tomatoes without fuss, letting their sweetness and acidity shine.
- The crunchy fried shallots add a playful Southern crunch against creamy blue cheese and tender basil.
- It’s a show-stopper for family meals, potlucks, or any slow afternoon when you want food that feels like a hug.
How to make Heirloom Tomato Salad with Blue Cheese and Fried Shallots
Ingredients:
For the Fried Shallots:, 3 medium shallots, peeled, halved, and sliced lengthwise (about ¼ inch thick), 1 cup buttermilk, Salt and freshly ground black pepper, ¾ cup all-purpose flour, ¼ cup cornstarch, Grapeseed or vegetable oil, for frying, For the Salad:, 1 small shallot, finely minced, 1 tablespoon honey, 2 tablespoons sherry vinegar, Flaky sea salt (such as Maldon or sel gris), Freshly cracked black pepper, 3 tablespoons extra virgin olive oil, 2 very large or 4 smaller heirloom tomatoes, cut into thick slices or wedges, 4 ounces high-quality creamy blue cheese (such as Maytag), crumbled, Fresh basil leaves, torn, Fried shallots (from above)
Directions:
Make the Fried Shallots:
- Place the sliced shallots in a bowl with the buttermilk. Season with salt and pepper, then let them soak while you prepare the coating.
- In another bowl, whisk together the flour, cornstarch, salt, and pepper.
- Pour oil into a medium pot to about 1 inch deep and heat over medium-high heat.
- Drain the shallots well. Working in batches, toss them in the flour mixture, making sure each slice is well coated and separated. Shake off any excess flour using a strainer.
- Test the oil by dropping in a pinch of flour—it should sizzle immediately and turn golden without burning (about 350–375°F).
- Carefully add the shallots to the hot oil and fry for a few minutes, stirring or flipping as needed, until crisp and golden brown.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Assemble the Salad:
- In a small bowl, whisk together the minced shallot, honey, sherry vinegar, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
- Arrange the tomato slices on a large serving platter. Season lightly with flaky sea salt and black pepper.
- Spoon the dressing evenly over the tomatoes.
- Scatter the crumbled blue cheese and torn basil over the top.
- Finish with a generous handful of crispy fried shallots and serve immediately.
How to serve Heirloom Tomato Salad with Blue Cheese and Fried Shallots
- Serve at room temperature so the tomatoes taste their best and the blue cheese stays creamy.
- Pair with fresh-baked biscuits, grilled chicken, or a loaf of crusty bread to sop up every last drop of dressing.
- This makes a lovely starter for a summer supper, or a bright side for a low-country boil or barbecue.
How to store Heirloom Tomato Salad with Blue Cheese and Fried Shallots
- Assemble the salad just before serving for the crispiest shallots and freshest tomatoes.
- If you must store leftovers, keep tomatoes and dressing separate from the fried shallots and cheese. Refrigerate the dressed tomatoes in an airtight container for up to 1 day.
- Store fried shallots in a paper towel–lined container at room temperature for 1–2 days to help them stay crisp; re-crisp briefly in a warm oven if needed.
Tips to make Heirloom Tomato Salad with Blue Cheese and Fried Shallots
- Use the ripest, most fragrant heirlooms you can find — flavor starts with the tomato.
- Slice tomatoes thick so they hold up under the dressing and toppings.
- Don’t skip the buttermilk soak; it softens the shallot edges and helps the flour coating cling.
- Keep an eye on the oil temperature when frying; too hot and the shallots will brown too fast, too cool and they’ll be greasy.
- For the best texture, fry shallots in small batches so they don’t stick together.
Variations (if any)
- Swap blue cheese for a milder goat cheese if you prefer a less assertive tang.
- Drizzle a touch of aged balsamic for a sweet, caramel note.
- Add a few torn arugula leaves for a peppery contrast.
- Try thin slices of radish or cucumbers tucked among the tomatoes for extra crunch and color.
FAQs
Q: Can I make the fried shallots ahead of time?
A: Yes — you can fry them a day ahead and store them in a paper towel–lined, airtight container at room temperature. If they lose a bit of crunch, give them a quick warm-up in a 300°F oven for 3–5 minutes.
Q: What can I substitute for blue cheese?
A: Creamy goat cheese or feta are lovely milder substitutes that still give that bright, creamy contrast to the tomatoes.
Q: Are there shortcuts if I don’t want to fry shallots?
A: Use store-bought crispy shallots for convenience, or thinly slice and shallow-fry in a skillet for less oil and a quicker finish.
Q: How do I pick the best heirloom tomatoes?
A: Look for tomatoes that are heavy for their size, fragrant at the stem, and free of bruises. Color and variety don’t matter as much as smell and firmness.
Q: Can I make this salad vegan?
A: Yes — omit the blue cheese and swap buttermilk for unsweetened soy or almond milk with a splash of vinegar for the shallot soak, then use a flavorful vegan cheese or toasted nuts for richness.
Conclusion
This Heirloom Tomato Salad with Blue Cheese and Fried Shallots is the kind of recipe that gathers folks close and makes the kitchen feel like Sunday all week long. If you want a primer on a similar tomato salad to inspire your presentation, take a look at Heirloom Tomato Salad with Blue Cheese and Fried Shallots for another gentle take. For a slightly different technique and playful notes on crispy shallots, I also find this Tomato Salad With Blue Cheese and Crispy Shallots – Bon Appetit to be a lovely companion. Come pull up a chair, slice a tomato, and share this with someone you love — that’s where the best memories are made.
Heirloom Tomato Salad with Blue Cheese and Fried Shallots
Ingredients
Method
- Place the sliced shallots in a bowl with the buttermilk. Season with salt and pepper, then let them soak while you prepare the coating.
- In another bowl, whisk together the flour, cornstarch, salt, and pepper.
- Pour oil into a medium pot to about 1 inch deep and heat over medium-high heat.
- Drain the shallots well. Working in batches, toss them in the flour mixture, making sure each slice is well coated and separated. Shake off any excess flour using a strainer.
- Test the oil by dropping in a pinch of flour—it should sizzle immediately and turn golden without burning (about 350–375°F).
- Carefully add the shallots to the hot oil and fry for a few minutes, stirring or flipping as needed, until crisp and golden brown.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- In a small bowl, whisk together the minced shallot, honey, sherry vinegar, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
- Arrange the tomato slices on a large serving platter. Season lightly with flaky sea salt and black pepper.
- Spoon the dressing evenly over the tomatoes.
- Scatter the crumbled blue cheese and torn basil over the top.
- Finish with a generous handful of crispy fried shallots and serve immediately.