Heirloom Tomato Salad with Raspberry Vinaigrette
This sweet heirloom tomato salad features juicy fruit and crisp summer vegetables and is served with a pink and peppery raspberry vinaigrette.
Servings: 2 people
Equipment
- High speed blender
- Sharp knife
Ingredients
Heirloom Tomato Salad
- 3 Heirloom tomatoes
- 1 Cucumber
- 1 cup raspberries
- Small handful of microgreens optional, or use basil
- Salt and freshly ground black pepper to garnish
Raspberry Vinaigrette
- ⅓ cup raspberries
- 4 tablespoons olive oil extra virgin
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon black pepper freshly ground
- Pinch of salt
Instructions
- Slice the tomatoes with a sharp knife. I left mine in full circle slices, but you can always halve or quarter the tomatoes if you prefer. Place the tomatoes on the plate, evenly spread out.
- Firmly hold the cucumber upright and use your knife to create very thin slices. Roll each slice (like a fruit roll-up!) and place around your plate in between the tomatoes.
- Sprinkle the raspberries and microgreens over top throughout the plate.
- Add all of the vinaigrette ingredients to a high speed blender and blend until smooth—about 50 seconds. Use a spoon to drizzle the desired amount onto the plate. Garnish with additional salt and pepper.