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Bloody Mary Tomato Salad

This bloody mary tomato salad has all the incredible flavor of the bloody mary cocktail! Topped with cheddar crisps, it's delicious!
5 from 19 votes
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cheddar crisps

  • 6 ounces sharp white cheddar cheese finely grated

tomato salad

  • 2 heirloom tomatoes cut into pieces
  • 2 campari tomatoes halved
  • 1 cup cherry tomatoes halved
  • ½ cup green olives halved
  • 1/3 cup chopped celery leaves


  • 4 tablespoons sherry vinegar
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 tablespoon prepared horseradish
  • 2 teaspoons honey
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon Dijon mustard
  • ½ teaspoon celery seeds
  • 1/3 cup extra virgin olive oil


cheddar crisps

  • Preheat the oven to 400 degrees Line a baking sheet with parchment paper.
  • Grate the cheddar as finely as you can. Take 1 tablespoon of the grated cheddar and place it in a pile on the baking sheet. Repeat with remaining cheddar, making sure the piles are 1 ½ to 2 inches apart.
  • Bake the crisps for 5 to 6 minutes, or until they are melted and golden on the edges. Remove and let cool completely. Peel the crisp off the parchment or use a spatula to lift them up.

tomato salad

  • Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
  • This stays great in the fridge (minus the crisps, store those separatelfor a day or so!


  • In a bowl, whisk together the vinegar, shallot, garlic, horseradish, Worcestershire, honey, hot sauce, mustard and celery seeds. Stream in the olive oil while whisking constantly until the dressing emulsifies. I like to let the dressing sit for 15 minutes before using it.


dressing lightly adapted from bon appetit

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