Shallot Mustard Tomato Salad
This simple salad uses big, juicy, ripe tomatoes and drizzles them with a shallot and mustard vinaigrette.
Servings: 4 servings
Ingredients
- 3 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 medium shallot, minced
- 2 teaspoons capers, chopped
- 3 large beefsteak tomatoes or 5 vine-ripened (cut into wedges)
- kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together vinegar, oil, mustard, shallot and capers.
- Core tomatoes and cut them into wedges. Place in a serving bowl. Drizzle with dressing and sprinkle with coarse salt and pepper.
- Let chill in the refrigerator for 30 to 60 minutes. Serve chilled.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 341mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 1mg