Slice tomatoes into halves or quarters depending on their size and toss with a drizzle of olive oil, chopped chives, and season with salt and pepper.

Let the tomatoes rest for 15 minutes and drain any excess liquid.

On a platter, layer the mixed greens, thinly sliced red onions, and tomato mixture.

Top with crumbled blue cheese chopped fresh chives, and serve with blue cheese dressing on the side.