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Aug 26, 2015 By Shereen Pavlides for The 2 min read

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Nancy Rokos|Calkins Media

Chef Shereen Pavlides prepares the vinaigrette sauce for her version of Steve & Cookies RestaurantÄ¢¹½ÊÓƵ tomato salad.

Nancy Rokos/Calkins Media

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The New Jersey shore restaurant Steve & Cookie's inspired this Chef Shereen Pavlides recipe.

Nancy Rokos/Calkins Media

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, chef Shereen Pavlides highlights the summerÄ¢¹½ÊÓƵ freshest tomatoes with a recipe inspired by Steve & Cookies Restaurant along the New Jersey shore.

Tomato salad with lemon poppy seed vinaigrette

Yield: 2-3 servings Prep time: 10 minutes

for the dressing:

1 shallot – minced (2 tablespoons)

2 teaspoons dijon mustard

1 – 2 freshly squeezed lemons (1/4 cup)

1 tablespoon sugar

1/3 cup good extra virgin olive oil

kosher salt / fresh finely ground black pepper

3/4 teaspoon poppy seeds

2 very large ripe tomatoes – cored, sliced thick

kosher salt / fresh finely ground black pepper

1/2 cup crumbled gorgonzola

1 (2.8 ounce) container of FrenchÄ¢¹½ÊÓƵ French Fried Onions

1/4 cup sliced fresh basil

For the dressing:

Place shallots, dijon, lemon juice, sugar and extra virgin olive oil in a mini blender.

Season with 3/4 teaspoon salt and 2 turns on the pepper mill. Blend on HIGH until smooth. Remove. Stir in the poppy seeds. (Dressing yields: 2/3 cups).

Note: Can make up to 6 hours ahead and keep at room temperature. Stir well before serving. Refrigerate any leftover dressing in an airtight container, up to 4 days. Remove to room temperature 1 hour before serving for best flavor.

Arrange tomato slices onto a rectangular serving dish, slightly overlapping. Season with salt and pepper. Sprinkle gorgonzola over the tomato slices. Drizzle dressing over and around the tomatoes, then pile fried onions on top. Garnish fried onions with basil.