Tomato-and-Cucumber Salad With Tarragon-And-Champagne Vinaigrette
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra-virgin olive oil
- 2tablespoons Champagne vinegar
- 1tablespoon minced shallot
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 2pints (about 1½ pounds) red or yellow cherry tomatoes, halved
- 6small kirby cucumbers, peeled, halved and thinly sliced
- ½small red onion, very thinly sliced
- ½cup chives, cut into 1-inch lengths
- 2tablespoons minced tarragon leaves
- 1tablespoon chopped mint leaves
- 6-8 outer leaves from a head of green lettuce
Nutritional analysis per serving (6 servings)
194 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.
Private Notes
Comments
A superb use for in-season tomatoes from the farmers market or your garden! We made a few modifications based on preference: skipped the red onion and used Persian cucumbers and arugula instead of Kirby and green leaf, respectively. Delicious!!
Very good - had only “Mexican tarragon” and it was fine in the salad. Friends and family loved it and serving in a leaf-lined bowl was a nice touch.
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