Heirloom Tomato Salad with Shallot Vinaigrette
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: 8
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 2 tablespoons minced shallot
- ¾ teaspoon salt
- ⅛ teaspoon Black pepper
- 5 large assorted Heirloom tomatoes , sliced ½-inch thick
- 1 cup thinly sliced English cucumber
- ¼ cup fresh tarragon leaves
- shaved ricotta salata cheese
Directions
In a resealable jar, combine olive oil and next 4 ingredients; seal jar, and shake vigorously to combine. Refrigerate for up to 5 days.
Arrange tomatoes and cucumber on a serving platter, and top with tarragon and cheese. Drizzle with dressing just before serving.