Heir­loom Tomato Salad with Tomato Vinai­grette

EatingWell - - EAT MORE VEG! -

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.

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