Tomato, Arugula, and Blue Cheese Salad

Here's a recipe from the August 2001 Bon Appetit, not available on Epicurious. It's a good recipe--I made it just with big tomatoes from the marked and regular lettuce since the family doesn't really like arugula. Still, I'm posting it more or less as written so that it's out there for you to adapt at will. It's a simple recipe, but not an obvious combination, and the blue cheese really does accent the tomatoes nicely. Make it quick, while tomatoes are still ripe and delicious!

Tomato, Arugula, and Blue Cheese Salad

Serves 6-8

6 T. olive oil

3 T. sherry vinegar

3 T. minced shallots (1 medium-large shallot)

3 large tomatoes, cut into wedges

1 basket cherry tomatoes, halved

1 basket yellow pear tomatoes, halved

6 oz. arugula, washed and dried

4 oz. blue cheese, crumbled

Whisk together the oil, vinegar, and shallots; season to taste with salt and pepper. If you have time, put the cut-up tomatoes in the dressing to marinate for a while. When you're ready to serve, pour a bit of the dressing on the arugula in a large bowl and toss. Then scatter the marinated tomatoes and blue cheese over.