WEEKDAYS 1e|12c|p

Tomato and Herb Salad with Two Dressings

Cynthia Weinman and Marj Weiner
Servings: 4 to 6
1 to 30 min

Mixed salad with tomatoes, peppers, and goat cheese.

  • Ingredients
  • step-by-step directions
Tomato and Herb Salad with Two Dressings
  • For the French Vinaigrette:
  • 6 tablespoons Olive Oil
  • 2 tablespoons Aged Sherry Wine Vinegar
  • 1 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 teaspoon Dry Mustard
  • 1 teaspoon fine Herbs
  • 1/2 Shallot (finely chopped
  • Garlic clove (pressed)
For the Emulsified Vinaigrette:
  • 1/4- inch sliced Sweet Onion
  • 1/2 Shallot
  • Black Pepper
  • 1/2 teaspoon Salt
  • 1 Garlic clove
  • 2 teaspoons Dry Mustard
  • 1/3 cup Aged Sherry Wine Vinegar
  • 3 tablespoons Honey (or more to taste)
  • 1 - 1 1/2 cups Olive Oil
For the Salad:
  • 6 cups Arugula
  • 6 cups Mesclun
  • 1 1/2 cups Yellow and Red tomatoes (sliced)
  • 1/2 cup Yellow or Red Peppers (finely chopped)
  • 3/4 cup crumbled Goat Cheese
  • 1/3 cup toasted Pine Nuts
  • 1/3 cup Vidalia Onion (thinly sliced)
  • 2 Avocados (diced)
  • 1/2 cup chopped fresh Dill
  • 1/2 cup chopped fresh Parsley
  • 1/2 cup chopped fresh Chives
  • For the French Vinaigrette: Add all ingredients in a small bowl or mason jar. Mix to combine.
  • For the Emulsified Vinaigrette: Combine all ingredients, except olive oil, in a blender or food processor and pulse to combine. While the blender in running slowly drizzle in olive oil until mixture is completely emulsified and thick.
  • For the Salad: On a large platter or plate layer arugula and mesclun greens. Next add tomato slices, alternating between red and yellow tomatoes. Top tomatoes with peppers, followed by goat cheese, pine nuts, onion slices and avocado. Garnish with fresh herbs and serve with your choice of vinaigrette. 


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