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Fresh Tomato Salad with Herbed Dressing
From Peace Meals
Herbed Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons minced shallots
1 teaspoon minced garlic
½ cup olive oil
1 Tablespoon finely chopped fresh oregano leaves
1 Tablespoon finely chopped fresh tarragon leaves
1 Tablespoon finely snipped fresh chives
3 Tablespoons finely chopped fresh basil
1 cup diced red tomatoes
1 cup diced yellow tomatoes
1 cup grape tomatoes, halved
1½ teaspoons coarse salt
1 teaspoon freshly ground pepper
Salad:
5 large red tomatoes, thinly sliced
5 large yellow tomatoes, thinly sliced
Coarse salt and freshly ground pepper
6 cups baby arugula
2 ounces freshly shaved Parmigiano-Reggiano cheese
Combine the lemon juice, shallots and garlic in a medium bowl. Whisk in the olive oil; add the herbs, diced tomatoes, and grape tomatoes. Mix well and season with the salt and pepper.
Arrange the sliced tomatoes decoratively around a large platter, alternating colors; season with salt and pepper. Using a slotted spoon, remove the tomato pieces from the dressing and place over the sliced tomatoes; drizzle with three-fourths of the dressing. Toss the arugula with the remaining dressing. Arrange the arugula in the middle of the platter with tomatoes and top with the cheese. Do not refrigerate. Serves 6 to 8.
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