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Heirloom Tomato Salad with Blue Cheese and Fried Shallots

A delightful salad that celebrates ripe summer heirloom tomatoes, paired with crispy fried shallots and creamy blue cheese for a flavor that feels like home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fried Shallots
  • 3 medium shallots, peeled, halved, and sliced lengthwise About ¼ inch thick
  • 1 cup buttermilk
  • to taste Salt and freshly ground black pepper
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • as needed Grapeseed or vegetable oil For frying
For the Salad
  • 1 small shallot, finely minced
  • 1 tablespoon honey
  • 2 tablespoons sherry vinegar
  • to taste Flaky sea salt (such as Maldon or sel gris)
  • to taste 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, crumbled Such as Maytag
  • to taste Fresh basil leaves, torn
  • as needed Fried shallots (from above)

Method
 

Make the Fried Shallots
  1. Place the sliced shallots in a bowl with the buttermilk. Season with salt and pepper, then let them soak while you prepare the coating.
  2. In another bowl, whisk together the flour, cornstarch, salt, and pepper.
  3. Pour oil into a medium pot to about 1 inch deep and heat over medium-high heat.
  4. 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.
  5. Test the oil by dropping in a pinch of flour—it should sizzle immediately and turn golden without burning (about 350–375°F).
  6. Carefully add the shallots to the hot oil and fry for a few minutes, stirring or flipping as needed, until crisp and golden brown.
  7. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Assemble the Salad
  1. In a small bowl, whisk together the minced shallot, honey, sherry vinegar, salt, and pepper.
  2. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
  3. Arrange the tomato slices on a large serving platter. Season lightly with flaky sea salt and black pepper.
  4. Spoon the dressing evenly over the tomatoes.
  5. Scatter the crumbled blue cheese and torn basil over the top.
  6. Finish with a generous handful of crispy fried shallots and serve immediately.

Notes

Serve at room temperature for optimal flavor. For the crispiest shallots, assemble the salad just before serving.