Garlicky Tomato Salad
Summary
Plum and cherry tomatoes taste good year-round, so you can enjoy this salad anytime. In the summer, feel free to substitute yellow or heirloom tomatoes. Grilled shrimp is superb in this salad, so add it if you want to turn this into a main dish. Try this with sliced mint leaves in place of the basil or use half mint and half basil.
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- Prep time
- 10 min
-
- Servings
- 10 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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large head butter lettuce (large leaves torn into smaller pieces)
- 1
- 1
-
-
small roma tomatoes (or 2 large) (sliced)
- 4
- 4
-
-
cherry tomatoes (halved)
- 20
- 20
-
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large garlic (very finely chopped)
- 1 clove
- 1 clove
-
-
red wine vinegar
- 2 tsp
- 2 tsp
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-
Dijon Mustard
- 1/2 tsp
- 1/2 tsp
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-
olive oil
- 2 tbsp
- 2 tbsp
-
-
Kosher Salt
- 1/4 tsp
- 1/4 tsp
-
-
freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
-
fresh basil leaves (thinly sliced)
- 16
- 16
-
-
toasted pumpkin seeds
- 1 tbsp
- 1 tbsp
-
-
sunflower seeds
- 1 tbsp
- 1 tbsp
-
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Directions
Directions
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Place a layer of lettuce leaves on a serving platter or on four plates and arrange the sliced tomatoes. Place the cherry tomatoes on top.
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Whisk together the garlic, vinegar, mustard, oil, salt, and pepper and pour over the tomatoes.
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Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes and serve at once.