Heirloom Tomato Salad
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 851
- Total Fat
- 78
- Saturated Fat
- 17
- Carbohydrates
- 26
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 19
- Cholesterol
- 45
- Sodium
- 1284
- Total: 35 min
- Active: 35 min
Ingredients
2 heirloom tomatoes, sliced
1 cup heirloom cherry tomatoes, halved
1 cup chopped fresh parsley
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup arugula
Cucumber Herb Dressing, recipe follows
One 4-ounce ball burrata
1 shallot, thinly sliced
Chopped fresh chives, for garnish
Microgreens, for garnish
Cucumber Herb Dressing:
2 mini cucumbers
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons minced chives
1 to 2 tablespoons Dijon mustard
Pinch kosher salt
Juice of 1/2 lime
1/2 cup olive oil
Directions
- Shingle the sliced tomatoes on one side of a round platter.
- Toss the cherry tomatoes with the parsley, 1 tablespoon olive oil, a pinch of salt and a pinch of pepper. Pile them next to the shingled tomatoes. Toss the arugula in 1 tablespoon Cucumber Herb Dressing and place on the center of the platter.
- Add some of the dressing to the blank space of the platter and top with the burrata. Sprinkle the burrata with a pinch of salt and pepper, then drizzle with the remaining 1/2 tablespoon olive oil. Garnish with the shallots, chives and microgreens, then serve.
Cucumber Herb Dressing:
- Grate the cucumbers into a fine sieve over a bowl, allowing the cucumber juice to collect in the bowl. (You should have about 2/3 cup juice.) Add the juice to a blender, discarding the cucumber pulp.
- Add the cilantro, parsley, chives, mustard, salt and lime juice to the blender. Blend and slowly stream the oil in, allowing the dressing to emulsify.
- Store in an airtight container in the fridge for up to 3 days.