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. 

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2 lbs tomatoes
1 bunch scallions
4 oz cheese curds
1 pt cherry tomatoes
1/2 C vinegar
1 C olive oil


  1. Heat the vinegar with a big pinch of salt to a boil
  2. Pour vinegar over the cherry tomatoes and let sit for 10 minutes
  3. Blend the pickled tomatoes with the olive oil until smooth
  4. Clean the scallions, toss with oil and salt and grill until well charred
  5. Cut the tomatoes into thick slabs, season with salt and pepper
  6. Top with the charred scallions
  7. Drizzle with pickled tomato dressing a the cheese curds
  8. Tear the basil leaves over the whole thing