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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.”
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
Directions
- 1Chop ½ 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.
- 2Slice 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.
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