Heirloom Tomato Salad with Green Goddess Dressing
2017-04-07 13:00:13
Yields 6
Tomato Salad
- 4-6 to assorted ripe heirloom tomatoes, cut in slices and wedges
- 1 cup assorted heirloom cherry tomatoes, sliced in half
- fresh basil
- sea salt
- black pepper
- olive oil
Greek Goddess Dressing
- 1 ripe avocado, peeled and pitted
- ¼ cup low-fat sour cream
- 1 anchovy filet, rinsed and finely chopped
- ½ cup loosely packed chopped fresh herbs (I used basil, cilantro, parsley and tarragon)
- 2 tablespoons chopped green onion
- 1 clove garlic, chopped
- 2 tablespoons rice vinegar
- 2 tablespoon fresh lemon juice
- ¾ cup olive oil
- salt and pepper to taste
Tomato Salad
- Assemble tomatoes on a platter, sprinkling salt and pepper (I also used some of my lavender salt), fresh torn pieces of basil and drizzle with olive oil. Serve with dressing.
Green Goddess Dressing
- Blend all ingredients in food processor or blender until puréed. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; Season dressing to taste with salt and pepper. Serve or chill in refrigerator. Enjoy!
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