Heirloom Tomato Salad with Tomato Vinaigrette
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.Advertisement
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.
1 vegetable, 1/2 high-fat protein, 1/2 fat