Bloody Mary Tomato Salad with Quick Pickled Shrimp

Southern Living
Bloody Mary Tomato Salad with Quick Pickled ShrimpRecipe
Photo: Hector Sanchez; Stylist: Buffy Hargett

Mix and match colorful assorted tomatoes, such as 'Beefsteak,' 'Brandywine,' and 'Cherokee Purple.' Their rich, meaty flavor counters the dressing's tang and zip. Don't overlook the tender inside leaves of the celery bunch--they're quite delicious, and they add an herbal note to the dish.

Makes 6 to 8 servings


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3 pounds assorted tomatoes, sliced
1/3 cup diagonally sliced celery
1/2 cup firmly packed celery leaves
Garnishes: chilled dilly beans, lemon slices, fresh flat-leaf parsley


Hands-on: 15 Minutes
Total: 2 Hours, 30 Minutes

Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Bloody Mary Vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.

Created date

June 2013