Taste the Air-Chilled Difference®

Tomato Salad With Tomato Vinaigrette

by , Chef, Seattle, Washington

Tomato Salad With Tomato Vinaigrette
Quick Recipe
Easy Recipe
  • 2 pounds assorted heirloom tomatoes, cut into wedges
  • 1 pound assorted small tomatoes, sliced or halved
  • 2 tablespoons thinly sliced jalapeño
  • Sea salt, to taste
  • Pepper, to taste

Arrange all of the tomatoes on a large platter. Sprinkle with jalapeño and season with salt and pepper to taste. Drizzle with Tomato Vinaigrette (recipe follows) and serve.

    • Tomato Vinaigrette
    • 1 cup grape tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons minced tarragon
    • 1 tablespoon red wine vinegar
    • 1 tablespoon water
    • Salt
    • Freshly ground black pepper

    In a blender, combine the tomatoes, olive oil, tarragon, vinegar, and water. Season with salt and pepper. Transfer to a jar or bottle and serve or refrigerate for later use.