Tomato Salad With Lavender Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Vinaigrette
  • 2
    tablespoons sherry wine vinegar
  • 2
    tablespoons balsamic vinegar (white balsamic vinegar for this recipe)
  • 1
    garlic clove, minced
  • 1
    teaspoon chopped lavender leaves
  • 1
    teaspoon chopped lavender flowers
  • 1 12
    tablespoons honey
  • salt & freshly ground black pepper, to taste
  • Salad
  • 4
    handfuls arugula, heavy stems removed (we prefer baby arugula purchased at the farmers' market as there are no thick stems to remove)
  • 5
    assorted medium heirloom tomatoes (I used different varieties of heirloom toms including 'chocolate cherry')
  • 3
    ounces feta cheese, crumbled
  • 4 -6
    dried dates, pitted and diced
  • Garnish
  • lavender, bloom (optional)
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DIRECTIONS

  • Slice the tomatoes in rounds over a small bowl to collect any liquid. Place the tomatoes in a separate bowl and let them sit for 30 minutes.
  • To make the vinaigrette, combine the tomato liquid, olive oil, both vinegars, garlic, lavender leaves and blooms and honey. Season to taste with salt and pepper. *Be careful* how much salt you add. There is plenty of it in the feta cheese.
  • Divide the arugula equally among four chilled salad plates.
  • Place the tomato rounds atop the arugula. Sprinkle with the feta and top with the dates.
  • Cover and chill until ready to eat or serve immediately.
  • Just before serving, if desired garnish each serving with a small snip of a lavender bloom.
  • Serve vinaigrette on the side.
  • Note: The forty minutes prep time includes allowing the tomatoes to sit for 30 minutes as directed in Step #1.
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