Recipe courtesy of Mary Berg
Tomato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 23
- Sodium
- 297
- Total: 10 min
- Active: 10 min
Ingredients
4 large field or heirloom tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/2 teaspoon honey
Kosher or flaky sea salt and freshly ground black pepper
1 small handful parsley, basil, tarragon and/or chives
4.4 to 5.3 ounce (125 to 150 grams) extra-aged white Cheddar, broken into small chunks
Crusty bread, for serving
Directions
- Core the tomatoes and cut each into wedges. Remove the skin from 2 wedges with a paring knife and add to a small food processor or smoothie blender. Add in the oil, vinegar, mustard and honey and blitz until smooth. Season to taste with salt and pepper.
- Roughly chop the herbs and add to a large bowl along with the remaining tomatoes and gently toss with the tomato vinaigrette. Transfer the tomatoes to a serving platter and scatter with the cheese.
- Season with more salt and pepper and serve with thick slices of crusty bread.