Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette

Step 1

Drain olive into a colander placed into the sink.

Step 2

Slice tomatoes in 1/2 inch slices, and arrange on serving plate (with cut side up on ends of tomatoes).

Step 3

Slice boiled eggs and layer on top of tomatoes.

Step 4

Arrange drained olives on top of tomatoes and eggs.

Step 5

Put olive oil in small dish.

Step 6

Whisk in balsamic vinegar, then stir in gorgonzola.

Step 7

Drizzle dressing over salad, season with salt and pepper and serve immediately.

Step 8

You may not need all the dressing, depending on how you prefer your salad.

Step 9

This dressing will keep in the fridge for a few days, so you may want to double or triple the dressing amounts.

Step 10

You will need to let it come to room temperature and shake the bottle before serving if it’s been refrigerated.