This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 20 MIN. • MAKES: 12 SERVINGS
1 package (5 ounces) spring mix salad greens
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
3 large heirloom tomatoes, sliced
1/2 cup fresh basil leaves
1/3 cup pine nuts, toasted
3 tablespoons chopped red onion
2 ounces fresh goat cheese, crumbled
Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook them in a skillet over low heat until they are lightly browned, stirring occasionally.