One of the fastest, easiest and most delicious salads you can make is this simple tomato, onion and blue cheese salad. When I was younger, there was no way you would get me to eat raw onions or blue cheese for that matter. Raw onions were just too oniony, particularly tropically grown onions and that had a pungent and lasting aftertaste. And blue cheese was rotting cow’s milk with live bacteria injected into it, for goodness sakes!!! But as I got older, and I ate more and more dishes in a Western setting, I realized that a lot of raw white onions in the West were actually rather pleasant tasting. Sweet in fact… particularly with Vidallia or other funnily named onions. And the crunch and flavor burst were indeed appetizing in the right context. My ability to eat blue cheese came a little later and now that I have gotten over the mental issues of live bacteria it really is quite good… Mrs. MM is a SERIOUS cheesee (she inhales almost all types of cheeses, in fact) so this is something I learned from her. At any rate, this simple salad is perfect with a nice grilled steak or some grilled chicken. Add a splash of olive oil and some good vinegar if you like. Salt and freshly ground black pepper to taste. Sometimes this is served with the blue cheese in a creamy dressing with some sour cream. If you plan to make this salad in Manila, I find it is best to use the milder white onions from Dole, or if you use the stronger local onions, soak them in some vinegar first to temper the rawness… And if you purchased some tomato servers like those featured in the post yesterday…you could use them here!