Creole tomato salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
One key element that distinguishes Cajun from Creole cuisine is the addition of tomatoes, so much so that there is even a tomato named after it. Creole tomatoes are juicy, heat-resistant tomatoes grown in southern Louisiana, but we use the easier to find beefsteak tomatoes in this simple salad. Feel free to use any variety of ripe tomatoes you find at the market - they will all be delicious. You can substitute shredded low-moisture mozzarella for the slices here, if you’d like.
Ingredients
Part-skim mozzarella cheese
2 oz
Sweet onions
1 small
Tomato
1 pound(s)
Arugula
1 cup(s), or mixed greens, washed and dried
Kosher salt
1 pinch(es), large pinch
Black pepper
1 pinch(es), large pinch of cracked peppercorns
Balsamic vinegar
3 tbsp(s)
Dijon mustard
1 tsp(s)
Unpacked brown sugar
1 tsp(s)
Garlic
1 clove(s), large, grated
Dried tarragon
¼ tsp(s)
Fresh basil
1 tbsp(s), or tarragon leaves, for garnish
Instructions
1
Using very sharp knife, thinly slice cheese and onion into 1⁄8-inch- thick rounds. Cut tomatoes into 1⁄2-inch-thick rounds. Scatter greens over platter. Arrange tomatoes, onion, and cheese on top. Season with large pinch each of salt and cracked black peppercorns.
2
In small bowl, whisk vinegar, mustard, sugar, garlic, and dried tarragon. Drizzle dressing over salad and garnish with fresh herbs.
3
Serving size: 1 cup
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