Heirloom tomato salad with shallot vinaigrette

1/2 cup extra virgin olive oil

1/4 cup sherry vinegar

2 tablespoon minced shallots

3/4 teaspoon salt

5 large heirloom tomatoes, sliced 1/2 inch thick

1 cup thinly sliced cucumber

1/4 cup fresh tarragon leaves

Shaved ricotta cheese

In a resealable jar, combine olive oil, vinegar, shallot, salt and pepper. Seal jar and shake to combine. Refrigerate up to five days.

Arrange tomatoes and cucumber on a serving platter, and top with tarragon and cheese.  Drizzle with dressing just before serving. 

This makes a beautiful dish to take to any gathering. Prepare everything at home and then put together right before serving.


Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at lori.lesley@gmail.com.