Red, White and Blue Salad

Description
Featured for the Fourth! When fresh tomatoes are in season, I could literally live on this salad. The flavors just “sing!” and the colors are just right for the patriotic 4th (or 14th) of July.
 * From Chef June Jacobs,sdapted from Pierre Franey
 * Contributed by SF&SC Y-Group
 * Makes 4 servings

Ingredients

 * 4 large ripe tomatoes, about 1¼ pounds
 * 2 medium-sized red onions, about ¾ pound (or you could choose one of the infamous sweet onions)
 * 1 tablespoon sherry wine vinegar
 * ½ teaspoon finely chopped garlic
 * 3 tablespoons extra-virgin olive oil
 * sea salt and freshly ground pepper to taste
 * ¼ pound blue cheese, at room temperature (I love Point Reyes blue from Marin County, CA)
 * 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)

Directions

 * 1) Core the tomatoes and use a serrated knife to make thick slices.
 * 2) Peel the onions and slice them about ¼-inch thick.
 * 3) Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
 * 4) Combine the vinegar, garlic, oil, salt and pepper.
 * 5) Blend well with a wire whisk.
 * 6) Crumble the cheese and add it into the dressing (which should be lumpy).
 * 7) Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.