Three Tomato Salad

Three types of tomatoes on one platter: thick slices of ripe red tomatoes down the center, halved yellow pear tomatoes and cherry tomatoes ringing the edge, all layered with sliced mushrooms and drizzled with a tangy balsamic-mustard vinaigrette. It’s as much about the visual presentation as the flavor.

The dressing uses two vinegars: balsamic for its sweet, syrupy depth and apple cider vinegar for a sharper, brighter acidity. A touch of sugar smooths any harsh edges, and prepared mustard acts as an emulsifier that keeps the dressing from separating on the plate.

Fresh basil minced into the dressing is what ties the whole thing to summer. Dried basil won’t work here; you need those fragrant, peppery fresh leaves to match the ripe tomatoes.

Chef Tips

• Use tomatoes at room temperature, never cold from the fridge. Cold kills tomato flavor and dulls the texture. Let them sit out for at least 30 minutes before slicing.
• The 30-minute marination at room temperature is key. The vinaigrette softens the mushrooms slightly and the tomatoes release some of their juice, which mingles with the dressing to create a natural sauce on the platter.
• Slice the red tomatoes thick so they hold their shape. Thin slices collapse under the dressing and turn the platter into a puddle.
• This is a no-oil dressing, which keeps it low-fat. The balsamic and mustard provide enough body to coat the vegetables without any added fat.

Variations

• Caprese-style: Add fresh mozzarella slices between the red tomato slices and drizzle with olive oil for a richer version.
• Grilled tomato salad: Grill the thick red tomato slices briefly before plating for a smoky charred flavor that deepens the whole dish.