Blistered Tomato Salad

Blistered Tomato SaladIf you’ve never had blistered tomatoes, you are in for a treat! Tomatoes are pretty fun on their own, but when they’re cooked whole on a hot pan, they become extra juicy.

One of my favorite ramen restaurants makes the most delicious blistered cherry tomato salad served on a bed of queso fresco and drizzled with a savory vinaigrette dressing. Between the sweetness of the tomatoes, the butteriness of the queso fresco and the saltiness of the vinaigrette, your tastebuds will definitely be dancing!

Blistered Tomato Salad

Inspired by Umaya Lounge


  • 3 tbsp extra-virgin olive oil
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp rice vinegar
  • 1 tbsp chopped fresh tarragon or 2 tsp dried tarragon
  • Salt and freshly ground pepper
  • 2 pints cherry tomatoes
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 3 cloves garlic, sliced
  • 12 oz queso fresco (sliced into four round discs)


In a small bowl, mix 2 tbsp olive oil, soy sauce, lemon juice, vinegar and tarragon. Season with salt and pepper, to taste, and set aside.

In a skillet, heat 1 tbsp olive oil over high heat. Add shallots and garlic, and saute for 1 minute until fragrant. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Quickly stir and allow to sit for 2 more minutes. Season with salt and pepper, and set aside.

To serve, place 1 disc of queso fresco in a bowl. Spoon 1 cup of tomatoes over the queso fresco and drizzle with vinaigrette.

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