Heirloom Tomato Salad
- Yield: 1 servings
- Prep: 5 mins
- Cook: 0 mins
Ingredients
- Balsamic Vinaigrette:
- 1teaspoon Dijon mustard
- 1tablespoon balsamic vinegar
- 3tablespoons extra-virgin olive oil
- Salad:
- 2-- heirloom tomatoes, cut into wedges
- 1/4teaspoon kosher salt
- 1teaspoon coarsely ground black pepper
- 1tablespoon fresh basil, chiffonade
- 2tablespoons blue cheese crumbles
Instructions
- In a small mixing bowl, whisk together mustard and vinegar. Drizzle in oil while whisking continuously.
- Combine 1 tablespoon vinaigrette with tomatoes; toss gently (you’ll have vinaigrette left over). Add salt and pepper; toss. Arrange on a serving dish and top with basil and cheese.
Recipe by Chef Tim Kilcoyne.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 0
- Fat 17g
- Saturated Fat 5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 7g
- Cholesterol 20mg
- Sodium 790mg
- Potassium 910mg
- Carbohydrate 18g
- Fiber 6g
- Sugars 10g
- Protein 8g
- Trans Fat 0g
- Vitamin A 70%
- Vitamin C 80%
- Calcium 15%
- Iron 8%
