Salad: 1 3/4 lb assorted heirloom tomatoes, sliced 2 roma tomatoes, cut into wedges Yellow pear tomatoes, halved (and/or cherry tomatoes, halved) 1 med cucumber, halved lengthwise, seeded and coarsely chopped Sea salt or coarse salt Fresh ground pepper 1/2 of a small red onion, thinly sliced and separated into rings 1/4 c loosely packed small basil leaves (or cut into julienne strips) Fresh chives, optional Creamy Blue Cheese Dressing: 1/3 c mayonnaise 1/3 c plain yogurt of sour cream 1/4 c (1 oz) crumbled blue cheese (can use goat cheese or feta) 2-3 T buttermilk or milk 1 t lemon juice 1/2 t minced garlic 1 t snipped fresh chives, optional

Dressing: in a food processor or blender, combine all ingredients except cheese and chives. Process until smooth. Transfer to small bowl and stir in cheese and chives. Stir in more milk or buttermilk, if necessary. Cover and store in refrig (up to 1 week). Salad: Arrange tomatoes on six individual salad plates. Sprinkle with salt and pepper. Top with onion and cucumber. Drizzle with dressing and top with basil. Garnish with chives, if desired. Serve immediately.