For this fast salad recipe, we top summer's ripest tomatoes with a bold tomato-based dressing for good measure. Serve as a light lunch with whole-grain toast or pair with grilled steak and chicken for dinner. Source: EatingWell Magazine, July/August 2018

Julia Clancy
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

100 calories; 7 g total fat; 11 mg cholesterol; 252 mg sodium. 5.8 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2019
This was so good and the dressing was fabulous! Beautiful presentation too! Read More
Rating: 5 stars
07/11/2019
Love this in the summer with farmer's market tomatoes! Read More