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.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


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

100.4 calories; protein 4.2g 8% DV; carbohydrates 5.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 3.9g; fat 7g 11% DV; saturated fat 2.4g 12% DV; cholesterol 11.2mg 4% DV; vitamin a iu 1039IU 21% DV; vitamin c 14.8mg 25% DV; folate 1.4mcg; calcium 86.9mg 9% DV; iron 0.4mg 2% DV; magnesium 17mg 6% DV; potassium 283mg 8% DV; sodium 252.4mg 10% DV; added sugar 1g.

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