Heirloom Tomato Salad with Tomato Vinaigrette

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad

Heirloom Tomato Salad with Tomato Vinaigrette

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad
8 servings (1 cup)
Prep 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
  • 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.