Heirloom Tomato Salad with Tomato Vinaigrette
Heirloom Tomato Salad with Tomato Vinaigrette
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
Chop 1/2 cup tomatoes and transfer to a blender. Add vinegar, oil, shallot, honey, mustard and salt. Puree, scraping down the sides once or twice, until smooth.
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
Charred Green Beans with Mustard Vinaigrette & Hazelnuts
ACTIVE: 15 min
TOTAL: 15 min
Using a grill basket lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick up one from the hardware store or order one online for less than $15.
1 pound green beans, trimmed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup toasted chopped hazelnuts
Preheat grill to high.
Toss green beans with 1 tablespoon oil in a large bowl. Transfer to a grill basket. Grill, stirring occasionally, until charred in spots, 6 to 8 minutes.
Whisk the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper in the bowl. Add the green beans and toss to coat. Serve topped with hazelnuts.
SERVES 4: 1 cup each
CAL 181 / FAT 15G (SAT 2G) / CHOL 0MG / CARBS 9G / TOTAL SUGARS 4G (ADDED 0G) / PROTEIN 3G / FIBER 4G / SODIUM 202MG / POTASSIUM 292MG.
