Heirloom Tomato Salad with Green Goddess Dressing
Yields 6
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Tomato Salad
  1. 4-6 to assorted ripe heirloom tomatoes, cut in slices and wedges
  2. 1 cup assorted heirloom cherry tomatoes, sliced in half
  3. fresh basil
  4. sea salt
  5. black pepper
  6. olive oil
Greek Goddess Dressing
  1. 1 ripe avocado, peeled and pitted
  2. ¼ cup low-fat sour cream
  3. 1 anchovy filet, rinsed and finely chopped
  4. ½ cup loosely packed chopped fresh herbs (I used basil, cilantro, parsley and tarragon)
  5. 2 tablespoons chopped green onion
  6. 1 clove garlic, chopped
  7. 2 tablespoons rice vinegar
  8. 2 tablespoon fresh lemon juice
  9. ¾ cup olive oil
  10. salt and pepper to taste
Tomato Salad
  1. 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
  1. 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!
The Mad Table