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.
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.
1 vegetable, 1/2 high-fat protein, 1/2 fat
This was so good, and the dressing was fabulous! Beautiful presentation too!
Love this in the summer with farmer's market tomatoes!