Beefsteak Tomato Salad Recipe

Make reduction

Pour 1 cup balsamic vinegar into a small, heavy-bottomed saucepan. Add 1 tsp brown sugar or honey and stir to combine. Bring to a gentle simmer over medium heat, then reduce heat to low so the liquid stays at a bare simmer. Cook, stirring occasionally, until the mixture is reduced to about 1/4 cup and coats the back of a spoon, 12–18 minutes. Watch carefully for scorching.

Remove pan from heat and allow reduction to cool slightly; it will thicken more as it cools. If too thick when cooled, whisk in a few drops of warm water to loosen to desired consistency.

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice each tomato into 1/4- to 1/2-inch thick rounds or wedges (depending on size) and arrange them on a large serving platter in a single layer or slightly overlapping.

Prepare onion

Peel the half red onion and slice very thinly into half-moons. If the onion is sharp, place slices in a bowl of cold water for 5 minutes, then drain and pat dry to mellow flavor. Scatter the onion slices evenly over the tomatoes.

Assemble cheese and basil

Crumble 100 g Point Reyes blue cheese and sprinkle evenly across the tomatoes and onions. Tuck fresh basil leaves between tomato slices or scatter on top.

Dress and season

Drizzle 3 tbs extra-virgin olive oil evenly over the assembled salad. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper, adjusting to taste.

Finish with reduction

Using a spoon or squeeze bottle, drizzle the cooled balsamic reduction over the salad in a decorative pattern. Start with a little, taste, and add more as desired—aim for a balance of sweet-tangy without overpowering the tomatoes and blue cheese.

Serve immediately at room temperature so flavors are at their best. Leftover reduction can be stored in the refrigerator in a sealed container for up to 2 weeks; bring to room temperature before using.