Heirloom Tomato Salad
Apparently I missed the memo where the second it turns September automatically makes it Fall. It’s still in the 80s here and hot and humid, definitely not a hint of autumn in the air. Well, if you can’t beat the heat, you might as well attempt to enjoy it. Luckily, some prime summer produce has decide to hang around as well. I picked up some beautiful heirloom tomatoes at farmers’ market over the weekend and decided to put them too good use as soon as I got home.
This turned out to be a perfect summertime salad. The dressing was delicious. I definitely plan on using it again. This could easily be turned into a main course by adding some goat cheese or grilled chicken or shrimp.
- 1 package (5 ounces) spring mix salad greens
- 3 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon grainy Dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 3 large heirloom tomatoes, sliced
- 1/3 cup fresh basil leaves, chopped
- 1/4 red onion, finely diced
- Place salad greens in a large bowl. In a small bowl, whisk the oil, vinegar, mustard, garlic, and oregano. Pour 3/4 of the dressing over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil and onion. Drizzle remaining dressing over the tomatoes.
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