Photo of Creole tomato salad by WW

Creole tomato salad

2
PersonalPoints™ per serving
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

Uncooked sweet onions

1 small

Fresh tomato(es)

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

Dijon Mustard

1 tsp

Unpacked brown sugar

1 tsp

Garlic clove

1 clove(s), grated

Dried tarragon

¼ tsp

Basil

1 Tbsp, fresh basil 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