Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 4.2g; carbohydrates 5.8g; dietary fiber 1.4g; sugars 3.9g; fat 7g; saturated fat 2.4g; cholesterol 11.2mg; vitamin a iu 1039IU; vitamin c 14.8mg; folate 1.4mcg; calcium 86.9mg; iron 0.4mg; magnesium 17mg; potassium 283mg; sodium 252.4mg; added sugar 1g.
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Reviews (2)

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
07/11/2019
Love this in the summer with farmer's market tomatoes! Read More
Rating: 5 stars
08/01/2019
This was so good and the dressing was fabulous! Beautiful presentation too! Read More