Heirloom Tomato Salad with Mustard Vinaigrette

Name: Heirloom Tomato Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard Vinaigrette; 2/3 cup malt vinegar; 1/2 cup GREY POUPON Country Dijon Mustard; 1/3 cup brown sugar, packed; 2 Tbsp. green onions, chopped; 1 Tbsp. LEA & PERRINS Worcestershire Sauce; 2 tsp. minced fresh garlic; 2 tsp. capers, drained, chopped; 3 each anchovies, finely chopped; 1 tsp. freshly ground black pepper; 1/2 tsp. dried oregano leaves; 1/2 tsp. sea salt; 1-1/4 cups extra virgin olive oil; Salad; 16 each red heirloom tomatoes, each cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09; 16 each yellow heirloom tomatoes, each cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09; to taste salt and pepper; 2 qt. fennel, thinly shaved; 2-3/4 qt. frisee; 1 cup fresh basil, chiffonade, divided; 2-2/3 cups Kalamata olives, cut in half; 2 cups Parmesan cheese, shaved Target 2 For $5.00 thru 02/06; 32 slices ciabatta bread, thinly sliced, rubbed with garlic and oil and toasted

Servings: persons

Mustard Vinaigrette
2/3 cup malt vinegar
1/2 cup GREY POUPON Country Dijon Mustard
1/3 cup brown sugar, packed
2 Tbsp. green onions, chopped
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 tsp. minced fresh garlic
2 tsp. capers, drained, chopped
3 each anchovies, finely chopped
1 tsp. freshly ground black pepper
1/2 tsp. dried oregano leaves
1/2 tsp. sea salt
1-1/4 cups extra virgin olive oil
Salad
16 each red heirloom tomatoes, each cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09
16 each yellow heirloom tomatoes, each cut into 4 slices King Sooper's 1 lb For $0.99 thru 02/09
to taste salt and pepper
2 qt. fennel, thinly shaved
2-3/4 qt. frisee
1 cup fresh basil, chiffonade, divided
2-2/3 cups Kalamata olives, cut in half
2 cups Parmesan cheese, shaved Target 2 For $5.00 thru 02/06
32 slices ciabatta bread, thinly sliced, rubbed with garlic and oil and toasted

1
Mustard Vinaigrette: Process all ingredients except oil in food processor until blended.
2
Transfer to bowl.
3
Refrigerate 30 min.
4
to allow flavors to blend.
5
Gradually whisk in oil until well blended.
6
Refrigerate until ready to use.
7
For each serving: Place 2 slices each red and yellow tomatoes in center of serving plate, overlapping slightly; season with salt and pepper.
8
Drizzle with 1-1/2 tsp.
9
Mustard Vinaigrette; top with 1/4 cup fennel.
10
Toss 1/3 cup frisee with 1-1/2 tsp.
11
each basil and Mustard Vinaigrette.
12
Place on top of tomato slices; top with 4 olive halves and 1/4 oz.
13
cheese.
14
Season with salt and pepper.
15
Lean 1 toast slice on side of salad.

1060

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Mustard Vinaigrette, 2/3 cup malt vinegar, 1/2 cup GREY POUPON Country Dijon Mustard, 1/3 cup brown sugar, packed, and more.

Yes, Heirloom Tomato Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!