AuthorMike EgrieCategory, DifficultyBeginner
Jersey Tomato Salad
Yields10 Servings
Prep Time20 mins
 2 jersey tomatoes, cut into wedges
 4 cups torn radicchio
 4 cups arugula
  cup crumbled blue cheese
 ¼ cup toasted pumpkin seeds
White Wine Vinaigrette:
 ¼ cup olive oil
 3 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp minced shallot
 ½ tsp salt
 ¼ tsp freshly ground pepper
1

Dressing: Whisk together olive oil, vinegar, honey, shallots, salt and pepper until combined.

2

Toss tomatoes, radicchio, and arugula. Sprinkle with blue cheese.

3

Drizzle with ¼ cup dressing, adding more to taste, if desired.

4

Sprinkle with pumpkin seeds. Serve.

How to Select:
Choose tomatoes with bright, shiny skins and firm flesh. Jersey tomatoes are known to be big, juicy and flavorful.

How to Store:
Store tomatoes at room temperature away from direct sunlight, use within one week after ripe.  Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.

Nutrition Benefits:
Tomatoes are low fat, saturated fat free, very low in sodium, cholesterol free, and low in calories.  They are also high in vitamin A, high in vitamin C, and a good source of potassium.

 

Ingredients

 2 jersey tomatoes, cut into wedges
 4 cups torn radicchio
 4 cups arugula
  cup crumbled blue cheese
 ¼ cup toasted pumpkin seeds
White Wine Vinaigrette:
 ¼ cup olive oil
 3 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp minced shallot
 ½ tsp salt
 ¼ tsp freshly ground pepper

Directions

1

Dressing: Whisk together olive oil, vinegar, honey, shallots, salt and pepper until combined.

2

Toss tomatoes, radicchio, and arugula. Sprinkle with blue cheese.

3

Drizzle with ¼ cup dressing, adding more to taste, if desired.

4

Sprinkle with pumpkin seeds. Serve.

Jersey Tomato Salad
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