Heirloom Tomato Salad with Tomato Vinaigrette

Heirloom Tomato Salad with Tomato Vinaigrette

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From: EatingWell Magazine, July/August 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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
  • ½ teaspoon salt
  • 1 cup thinly sliced cucumber
  • 4 ounces fresh mozzarella cheese, sliced
  • ¼ cup chopped fresh basil
  • Flaky salt for garnish

Preparation

  • Prep

  • Ready In

  1. Chop ½ 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.
  2. 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 information

  • Serving size: 1 cup
  • Per serving: 100 calories; 7 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 4 g protein; 1 mcg folate; 11 mg cholesterol; 4 g sugars; 1 g added sugars; 1,039 IU vitamin A; 15 mg vitamin C; 87 mg calcium; 0 mg iron; 252 mg sodium; 283 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat protein, ½ fat

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