Barefoot Contessa (en-US)

2 pounds heirloom tomatoes, cores removed
1 pint heirloom cherry tomatoes
Kosher salt and freshly ground black pepper
Good red wine vinegar
8 ounces good Roquefort, such as Société
Fresh basil leaves, torn or julienned
Good olive oil

Slice the large tomatoes and arrange them on a platter. Cut the cherry tomatoes in half through the stem and arrange with the tomatoes. Sprinkle generously with salt and drizzle with vinegar. Set aside for 5 minutes.

Cut the cheese in slices and break into rough pieces, distributing the cheese over the tomatoes. Sprinkle with the basil leaves and drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Heirloom Tomato and Blue Cheese Salad