Name: Garden Tomato Salad with Herbed Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 5 large red tomatoes (thinly sliced); 5 large yellow tomatoes (thinly sliced); coarse salt; freshly ground black pepper; 1 cup baby arugula; 1/4 cup Parmigiano-Reggiano or Mozarella (freshly shaved); 1-2 Tbsp balsamic vinegar; 2 Tbsp fresh lemon juice; 2 Tbsp shallots (minced); 1 tsp garlic (minced); 1/2 cup extra virgin olive oil; 1 Tbsp fresh oregano (finely chopped); 1 Tbsp fresh tarragon (finely chopped); 1 Tbsp chives (finely sliced); 1 tsp fresh thyme (finely chopped); 3 Tbsp fresh basil (chiffonade); 1 cup grape tomatoes (halved); 1 1/2 tsp coarse salt; 1 tsp freshly ground black pepper

Garden Tomato Salad with Herbed Dressing

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Course Salad, Side Dish

Cuisine American, Mediterranean, Summer

Keywords Gluten Free, Vegetarian

Difficulty Easy

Servings people

Prep Time 20

Total Time 20

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.

Servings: people

Calories: 222kcal

Ingredients

Salad

5 large red tomatoes thinly sliced
5 large yellow tomatoes thinly sliced
coarse salt
freshly ground black pepper
1 cup baby arugula
1/4 cup Parmigiano-Reggiano or Mozarella freshly shaved
1-2 Tbsp balsamic vinegar

Herbed Dressing

2 Tbsp fresh lemon juice
2 Tbsp shallots minced
1 tsp garlic minced
1/2 cup extra virgin olive oil
1 Tbsp fresh oregano finely chopped
1 Tbsp fresh tarragon finely chopped
1 Tbsp chives finely sliced
1 tsp fresh thyme finely chopped
3 Tbsp fresh basil chiffonade
1 cup grape tomatoes halved
1 1/2 tsp coarse salt
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