Salads are one of my basics. I often have them for breakfast, lunch, and dinner. They are a perfect start for any plate, topped with your favorite protein of eggs, chicken, shrimp, beef, tofu… whatever your preference. The best part? They deliver the nutrients essential for a high-functioning body.
This salad was a pleasant surprise and inspired by a dinner out at our favorite local restaurant, Elm Street Bakery. One of the chefs had just returned from a 2-week stay in Italy where this beautiful and totally easy salad was served. The key here is tomatoes in season, fresh spicy olive oil, Kalamata olives, and perhaps some guests to share it with.
- Fresh cherry tomatoes – red or yellow or both, cut into halves. Alternatively, chunk whole tomatoes into large chunks
- Thinly shaved shallots
- Fresh Kalamata olives – cut into quarters
- Roughly chopped celery tops
- My favorite red wine dressing
- Mix together the tomatoes, celery, and shallots in a bowl.
- Drizzle the dressing over top and mix gently. Do not overdo the dressing as there is nothing worse than a fresh salad drowning in oil!
- Finish with a little pink Himalayan salt and freshly ground pepper and serve.
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 2 tsp good-quality red wine (you can skip this if you want, but it delivers a subtle smoothness to your dressing. The wine inspiration came from Food52 and Genius recipes, one of my favorite resources!)
- Himalayan salt and fresh ground pepper to taste.
- Place mustard and vinegar in a small bowl and whisk.
- Add EVOO and wine and whisk until smooth and glossy.
- Season to taste with a little salt and pepper.
Let us know how you like it! Post your comments below.