Skip to main content
    Thrive On

    Heirloom Tomato Salad with Tomato Vinaigrette

    Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchSalad
    Heirloom Tomato Salad with Tomato Vinaigrette
    Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchSalad
    8 servings (1 cup)
    Active time: 10 minutes
    Total time: 10 minutes

    Description

    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.

    Directions

    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories100 cal
    • Total Fat7 g
    • Saturated Fat2.4 g
    • Cholesterol11 mg
    • Sodium252 mg
    • Carbohydrate Total5.8 g
    • Protein4.2 g
    • Phosphorus80 mg
    • Potassium283 mg
    • Fiber1.4 g
    • Calcium87 mg

    Ingredients

    • 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
    • ½ teaspoon salt
    • 1 cup thinly sliced cucumber
    • 4 ounces fresh mozzarella cheese, sliced
    • ¼ cup chopped fresh basil
    • Flaky salt for garnish

    Ingredients

    • 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
    • ½ teaspoon salt
    • 1 cup thinly sliced cucumber
    • 4 ounces fresh mozzarella cheese, sliced
    • ¼ cup chopped fresh basil
    • Flaky salt for garnish

    Description

    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.

    Directions

    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired