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Categories: Salads, Vegetarian

Heirloom Tomato Salad

Heirloom Tomato Salad
Robert Gauthier / Los Angeles Times

There's no arguing that heirloom tomatoes are beautiful. The same fruits banished from supermarket shelves, because they were too soft-skinned, too small, too large and too otherwise old-fashioned to endure conveyor belts and refrigerator cases, made their way back to ... Read more

Total time: 15 minutes | Serves 6
Note: The tomatoes will release their juices right after tossing; serve this with crusty bread to soak up the juices.
  • 1 teaspoon Dijon mustard
  • 3 tablespoons Sherry vinegar
  • 1 small shallot, minced
  • 1 tablespoon minced chives
  • 3 tablespoons olive oil
  • Salt, pepper
  • 3 pounds heirloom tomatoes, mixed colors, cut into big chunks
  • 3 cups arugula, loosely packed
  • 1/2 teaspoon fleur de sel
  • Cracked pepper

Step 1Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

Step 2Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste.

Each serving:
110 calories; 276 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.56 grams fiber.
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