Chunks of fresh tomato in a vinaigrette add a little heft to a lettuce salad, like this beautifully arranged one from chef Scott Conant.
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon finely chopped oregano
3/4 cup extra-virgin olive oil
4 plum tomatoes, peeled, seeded and finely diced
Freshly ground pepper
4 heads Bibb lettuce, separated into leaves
How to Make It
In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano. Gradually whisk in the olive oil. Stir in the tomatoes and season with salt and pepper; let stand for 30 minutes.
Stack the lettuce leaves on 4 plates to form a flower shape, using the largest leaves on the bottom and the smallest on top. Drizzle with the dressing, distributing the tomatoes among the stacked leaves.
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