Heirloom Tomato Salad with Tomato Vinaigrette
ACTIVE: 10 min TOTAL: 10 min
Here we top summer’s ripest tomatoes with a bold tomato-based dressing for good measure. 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
1/2 teaspoon salt
1 cup thinly sliced cucumber
4 ounces fresh mozzarella cheese, sliced 1/4 cup chopped fresh basil
Flaky salt for garnish
1. 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.
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. SERVES 8: 1 cup each
CAL 100 / FAT 7G (SAT 2G) / CHOL 11MG / CARBS 6G / TOTAL SUGARS 4G (ADDED 1G) / PROTEIN 4G / FIBER 1G / SODIUM 252MG / POTASSIUM 283MG.
Grilling green beans instead of boiling them helps preserve their folate content—up to 30 percent can be lost to cooking water.