Tomato Salad with Cheese Curds
The ubiquity of cheese curds is one of the true delights of living in the midwest. They need not always be fried.
Ingredients
2 lbs tomatoes
1 bunch scallions
4 oz cheese curds
1 pt cherry tomatoes
1/2 C vinegar
1 C olive oil
Basil
Method
- Heat the vinegar with a big pinch of salt to a boil
- Pour vinegar over the cherry tomatoes and let sit for 10 minutes
- Blend the pickled tomatoes with the olive oil until smooth
- Clean the scallions, toss with oil and salt and grill until well charred
- Cut the tomatoes into thick slabs, season with salt and pepper
- Top with the charred scallions
- Drizzle with pickled tomato dressing a the cheese curds
- Tear the basil leaves over the whole thing
