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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.

Source: EatingWell Magazine, July/August 2018


Read the full recipe after the video.

Recipe Summary test

10 mins
10 mins


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

1 cup
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.

1 vegetable, 1/2 high-fat protein, 1/2 fat