Heirloom Tomato Salad with Tomato Vinaigrette

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 10 Minutes, Servings: 8

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

1. Chop 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.
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.

Nutritional Information

Per Serving: 100⅖ Calories, Total Fat: 7 g, Saturated Fat: 2⅖ g, Cholesterol: 11⅕ mg, Carbohydrates: 5⅘ g, Fiber: 1⅖ g, Total Sugars: 4 g, Added Sugars: 1 g, Protein: 4⅕ g, Sodium: 252⅖ mg, Potassium: 283 mg, Iron: ⅖ mg, Folate: 1⅖ mcg, Calcium: 86⅞ mg, Vitamin A: 1039 IU, Vitamin C: 14⅘ mg