Heirloom Tomato Salad

  • Yield: 1 servings
  • Prep: 5 mins
  • Cook: 0 mins


Balsamic Vinaigrette:
1teaspoon Dijon mustard
1tablespoon balsamic vinegar
3tablespoons extra-virgin olive oil
2 heirloom tomatoes, cut into wedges
1/4teaspoon kosher salt
1teaspoon coarsely ground black pepper
1tablespoon fresh basil, chiffonade
2tablespoons blue cheese crumbles


  1. In a small mixing bowl, whisk together mustard and vinegar. Drizzle in oil while whisking continuously.
  2. Combine 1 tablespoon vinaigrette with tomatoes; toss gently (you’ll have vinaigrette left over). Add salt and pepper; toss. Arrange on a serving dish and top with basil and cheese.

Recipe by Chef Tim Kilcoyne.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 240
  • Fat 17g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg
  • Sodium 790mg
  • Potassium 910mg
  • Carbohydrate 18g
  • Fiber 6g
  • Sugars 10g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 80%
  • Calcium 15%
  • Iron 8%