Heirloom Tomatoes with Grilled Onion Vinaigrette & Creamy Gorgonzola

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BLT Steak, Chef Laurent Tourondel:  Heirloom Tomatoes with Grilled Onion Vinaigrette & Creamy Gorgonzola
Serves 4


4 medium size heirloom tomatoes, sliced into ½ inch thick slices
¼ lb creamy gorgonzola
2 sweet, purple onions, sliced into ½ thick slices
4 tablespoons olive oil (for grilling)
12 basil leaves, cleaned
Salt & pepper to taste


1 tablespoon Sherry vinegar
2 tablespoons Balsamic vinegar
½ cup extra virgin olive oil
Salt & pepper to taste


1) Season tomato slices with salt and pepper and add to Balsamic Marinade/Vinaigrette. Let sit for 3 hours.
2) Brush onion slices with olive oil and grill, season with salt and pepper, and grill – 2 minutes per side.

To Plate:

1) Place 3 tomato slices on each plate, alternating with basil leaf and grilled onion.
2) Drizzle marinade over tomatoes and grilled onion, and dot with crumbled gorgonzola.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).  www.bltsteak.com