Wednesday, July 19, 2006

Recipe for Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette

Sometimes the simplest combination can result in a dish where the combined flavor seems greater than the sum of the ingredients. I shared this salad with my nephew Jake, and we both agreed that's what happened here. Simply fresh, vine-ripened tomatoes, sliced and layered with slices of boiled egg and olives, then drizzled with a vinaigrette that had bits of gorgonzola cheese. What could be simpler or more delicious? And since the temperatue in Salt Lake has been over 100 F for days and days, this is the perfect thing to eat on a hot summer day. You'll have to turn on the stove to boil the eggs, but otherwise, no actual cooking is involved.

Of course, if you're a regular reader you probably realize I bought another one of those big tubs of Treasure Cave Gorgonzola Cheese from Costco, so now I have to create ways to use it, like I did previously when I made Broccoli and Radish Salad with Gorgonzola and Sauteed Asparagus with Melted Gorgonzola and Pine Nuts. I confess, I just can't resist those Costco bargains, but sometimes having a big, inspiring tub of gorgonzola in the fridge can be a good thing.

Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette
(original recipe by Kalyn, 2-3 servings)

3-4 fresh tomatoes, sliced 1/2 inch thick
2-3 boiled eggs, sliced 1/2 inch thick
(here's How to Make Perfect Boiled Eggs)
1/4 cup black olives (or more)
salt, fresh grou
nd black pepper to taste
(I used rosemary salt from Eatwell Farms)

Vinaigrette Ingredients:
2 T extra virgin olive oil
1 T best quality balsamic vinegar
1 T crumbled gorgonzola

Slice tomatoes in 1/2 inch slices, and arrange on serving place (with cut side up on ends of tomatoes). Slice boiled eggs and layer on top of tomatoes. Arrange olives on top of tomatoes and eggs.

Put olive oil in small dish. Whisk in balsamic vinegar, then stir in gorgonzola. Drizzle dressing over salad, season with salt and pepper and serve immediately. (You may not need all the dressing, depending on how you prefer your salad. This dressing will keep in the fridge for a few days, so you may want to double or triple the dressing amounts. You will need to let it come to room temperature and shake the bottle before serving if it's been refrigerated.)

South Beach Suggestions:
This salad would make a perfect summer lunch for the South Beach Diet, any phase. If you wanted to serve it as a side dish, it would taste great with Hamburger Kebabs (retro spelling of kabob), Sauteed Scallops with Garlic, Grilled Spicy Tuna, or Chicken and Veggie Kabobs with Garlic and Basil.

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  1. Kalyn, that looks fabulous, and so simple! I can't wait to try it.

    The Inadvertent Gardener

  2. this looks yummy, i love recipes with all the ingredients. the olive especially :)

  3. Oh yumm! Keep those recipes with tomatoes coming! I need to use mine up.

  4. oh yeah! gorgonzola vinaigrette - yum!

  5. Kalyn - this looks so good!

  6. Kalyn, looks wonderful to me even for breakfast (there's eggs--works for me!) Really beautiful and I love the simplicity.

  7. WOW! The photos, Kalyn, are superb!

    I see you've got the hang of the camera. It won't take you long to master it, i can see.

    Keep it up.

  8. kaylyn good to see you are putting your gorgonzola supply to great use.

  9. Thanks everyone for the nice comments. I did love the taste of this, and with protein and veggies, it's a perfect SB meal.

    Mae, thanks, but my photography and food styling are both in the beginning stages. I have a lot to learn to compete with your gorgeous photos. I noticed that "Still Life With" listed your blog as having great photography. Way to go, she is an expert.

  10. Just made this for my mom. It was great and so easy


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