Recipe: Summer Salad with Blue Cheese and Dill

There are more than 10,000 varieties of tomatoes ranging in size from tiny cherry 1000's to the giant Ponderosa species, which can weigh 3 pounds each. Botanically speaking, tomatoes are actually a fruit, although in 1863 the Supreme Court ruled that they should be considered a vegetable.

Tomatoes are still considered one of the world's most popular fruits, I mean vegetables, with more than 60 million tons produced each year. That's a lot of Greek salads and bruschettas.

Here's a recipe that I make during the summer. It's really simple, and guests love it.

Summer Salad with Blue Cheese and Dill

Makes 6 servings.

2 large ripe tomatoes, chopped

1 cucumber, peeled and chopped

1/2 Vidalia onion, chopped

1/4 cup chopped fresh dill

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup crumbled blue or gorgonzola cheese

Salt and fresh-ground black pepper, to taste

1. Combine all ingredients in a nonreactive large bowl and let sit 10 minutes before serving.

Per serving: 79 calories, 72 percent calories from fat, 6 grams total fat, 2 grams saturated fat, 4 milligrams cholesterol, 4 grams carbohydrates, .9 gram total fiber, 2 grams total sugars, 3 grams net carbs, 2 grams protein, 87 milligrams sodium.

(Steve Petusevsky is a freelance writer in Coral Springs, Fla.)