Serve as a light lunch with whole-grain toast or pair with grilled steak and chicken for dinner.
Heirloom Tomato Salad With Tomato Vinaigrette
Active Time: 10 minutes
Total Time: 10 minutes
- 2 pounds heirloom tomatoes, divided
- 2 tablespoons sherry vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 cup thinly sliced cucumber
- 4 ounces fresh mozzarella cheese, sliced
- 1/4 cup chopped fresh basil
- Flaky salt for garnish
Chop 1/2 cup tomato and transfer to a blender. Add vinegar, oil, shallot, honey, mustard, and salt. Puree, scraping down the sides once or twice, until smooth.
Slice the remaining tomatoes and arrange on a large serving platter with cucumber and mozzarella. Drizzle with the vinaigrette and top with basil. Sprinkle with flaky salt, if desired.
Recipe nutrition per serving: 100 Calories, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Carbohydrates: 5 g, Fiber: 1 g, Total Sugars: 4 g, Added Sugars: 1 g, Protein: 4 g, Sodium: 252 mg, Potassium: 283 mg, Iron: 0 mg, Folate: 1 mcg, Calcium: 86 mg, Vitamin A: 1039 IU, Vitamin C: 14 mg.
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