Tomato, Herb, and Baby Lettuce Salad

By sandy_h

Cooking Light August 2017

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp white wine vinegar or fresh lemon juice
• 1 1/2 tsp minced shallot
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups halved red cherry tomatoes
• 1 medium-size ripe green tomato, sliced
• 2 cups torn hearts of romaine or Little Gem lettuce leaves
• 1 cup fresh basil leaves

Preparation

Step 1

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes and green tomatoes; toss gently to coat. Let stand 5 minutes. Add lettuce and basil; toss gently to combine.