Heirloom Tomato Salad with Tomato Vinaigrette

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.


  • 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


  • Prep
  • Ready In
  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.

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