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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

100 calories; 7 g total fat; 2.4 g saturated fat; 11 mg cholesterol; 252 mg sodium. 283 mg potassium; 5.8 g carbohydrates; 1.4 g fiber; 4 g sugar; 4.2 g protein; 1039 IU vitamin a iu; 15 mg vitamin c; 1 mcg folate; 87 mg calcium; 17 mg magnesium; 1 g added sugar;

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
This was so good and the dressing was fabulous! Beautiful presentation too! Read More
Rating: 5 stars
Love this in the summer with farmer's market tomatoes! Read More