Summer Tomato Salad with Honey Vinaigrette
This easy salad makes good use of fresh, Summer-ripe tomatoes and just tastes so refreshing on a hot day. The honey vinaigrette works well drizzled on top of grilled veggies, too. This recipe makes 2 servings.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the honey vinaigrette:
3/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
6 ounces baby greens, washed and dried
1 pint cherry or grape tomatoes, halved
1/4 red, white or sweet onion, thinly sliced
1/2 red or yellow bell pepper, seeded, cored and sliced
1/2 cup pitted Kalamata olives, halved
6 ounces feta cheese, cubed
1/2 cup sunflower seeds or shelled pistachios
3/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
6 ounces baby greens, washed and dried
1 pint cherry or grape tomatoes, halved
1/4 red, white or sweet onion, thinly sliced
1/2 red or yellow bell pepper, seeded, cored and sliced
1/2 cup pitted Kalamata olives, halved
6 ounces feta cheese, cubed
1/2 cup sunflower seeds or shelled pistachios
Directions
Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously to combine. Set aside until ready to use.
To assemble the salads, place half of the greens each on two serving dishes. Top with tomatoes, onion, bell pepper, olives and feta, dividing evenly amongst the dishes. Drizzle with vinaigrette and serve right away.
To assemble the salads, place half of the greens each on two serving dishes. Top with tomatoes, onion, bell pepper, olives and feta, dividing evenly amongst the dishes. Drizzle with vinaigrette and serve right away.
Looking for inspiration? Try these recipes:
Tortellini with Roasted Pumpkin and Blue Cheese
Easy Apricot Chicken
Chilean Carbonada
