summary

When tomatoes are in season, the best thing you can do is let them shine! This simple, no-cook, no-fuss dish is the perfect summer dish alongside anything you pull off the grill.

ingredients

Parmesan-Shallot Vinaigrette:
2 tablespoons finely chopped shallots
½ clove garlic, finely chopped
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
Salad:
5 large tomatoes, heirloom in a mix of colors
¼ cup thinly sliced cucumber
½ cup cherry tomatoes
3 tablespoons fresh tarragon leaves

directions

To make the vinaigrette, stir together in a bowl the shallots, garlic, Dijon mustard, lemon juice, salt and pepper. Whisk in the olive oil and then the Parmesan cheese. Set aside at room temperature.
Core the large tomatoes and cut them into ¼-inch slices. Arrange the tomatoes on a serving plate. Layer the cucumber slices over the tomato slices. Cut the cherry tomatoes in half and scatter them on top of the cucumber. Generously drizzle with the vinaigrette and then top with the tarragon leaves. Serve at room temperature.

notes

Keep tomatoes on your countertop at room temperature. Never store tomatoes in the refrigerator—it causes them to lose their flavor.

You can use any herb you want in this recipe, including parsley, basil or dill.

You can absolutely add a cheese topping to this heirloom tomato salad recipe if you like: goat cheese, blue cheese or shavings of Parmesan would all be fantastic. You can make the dressing up to 3 days in advance and store, covered, in the refrigerator.

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Heirloom Tomato Salad with Tarragon Recipe