- 3 to 4 Jersey tomatoes
- 1 pinch of salt
- 2 tablespoons of high-quality extra virgin olive oil
- 4 tablespoons of red wine vinegar
- 4 to 5 cups of freshly washed and drained, dark green, slightly bitter lettuce such as arugula, mixed with shredded red cabbage
- 3 to 4 ounces of Gorgonzola cheese
Cut tomatoes into thin slices. Lay in colander. Sprinkle with salt. Drain excess liquid over a sink or bowl for several minutes.
Mix oil and vinegar together, adding oil to vinegar in drops to create an emulsion.
Toss tomatoes and lettuce mix with 3/4 of cheese. Lightly coat the surface of the serving bowls or plates with some of the dressing. Add the rest of the dressing to the salad vegetables and cheese. Toss again, then divide salad mixture onto the two dishes.
Sprinkle the salads with the remainder of the cheese. Garnish with croutons and toasted Italian bread.