Garden Tomato Salad with Herbed Dressing
This is a delicious crisp summer salad. We use fresh, ripe, colorful tomatoes and herbs from our own garden, so if you have a garden at home, this is a delicious way to make use of your tomatoes and herbs.
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Servings: 6 people
Calories: 222 kcal
Net Carbs: 7 g
Ingredients
Salad
- 5 (5) large red tomatoes, thinly sliced
- 5 (5) large yellow tomatoes, thinly sliced
- coarse salt
- freshly ground black pepper
- 1 cup (236.6 g) baby arugula
- 1/4 cup (59.1 g) Parmigiano-Reggiano or Mozarella, freshly shaved
- 1-2 Tbsp (1-2 Tbsp) balsamic vinegar
Herbed Dressing
- 2 Tbsp (2 Tbsp) fresh lemon juice
- 2 Tbsp (2 Tbsp) shallots, minced
- 1 tsp (1 tsp) garlic, minced
- 1/2 cup (108 g) extra virgin olive oil
- 1 Tbsp (1 Tbsp) fresh oregano, finely chopped
- 1 Tbsp (1 Tbsp) fresh tarragon, finely chopped
- 1 Tbsp (1 Tbsp) chives, finely sliced
- 1 tsp (1 tsp) fresh thyme, finely chopped
- 3 Tbsp (3 Tbsp) fresh basil, chiffonade
- 1 cup (149 g) grape tomatoes , halved
- 1 1/2 tsp (1 1/2 tsp) coarse salt
- 1 tsp (1 tsp) freshly ground black pepper
Instructions
- Combine the lemon juice, shallots, and garlic in a medium bowl. Whisk in the olive oil. Add the herbs and grape tomatoes. Mix well and season with salt and pepper.
- Thinly slice the tomatoes. Arrange them decoratively on the plate, alternating colors if desired. Season with salt and pepper.
- Using a slotted spoon, remove the tomato pieces from the dressing and place them over the sliced tomatoes. Drizzle with three-fourths of the dressing.
- Toss the arugula with the remaining dressing. Arrange the arugula over and amongst the tomatoes and top with the cheese. Drizzle with balsamic vinegar and serve immediately.
Nutrition
Calories: 222kcalFat: 20gSodium: 668mgNet Carbs: 7gSaturated Fat: 3gPotassium: 504mgCarbohydrates: 10gVitamin A: 2182IUFiber: 3gVitamin C: 27mgSugar: 5gCalcium: 154mgProtein: 4gCholesterol: 3mgIron: 2mg
