Tomato Salad with Herb Vinaigrette

I am a sucker for a good tomato. I am known to hog them off of a caprese platter and if a menu has a tomato salad, you can bet your bottom dollar I am ordering it with or for my dinner. I like to make my own dressings for salads, and since I am not really a fan of the giant basil leaf over each slice of tomato schema that is caprese, I chop herbs up right into my vinaigrette. I switch out the blue cheese here for fresh goat milk or raw milk feta, but I usually have a super stinky blue a la my travels to northern spain. Who said mold isn't delish? 

Note on the herbs for the salad. Don't skip on the mint and tarragon. They are really what bring a lively and bright acidic note to the herbal dressing. If you don't like mint, take it out but don't skip the tarragon. If you don't like tarragon add a bit more mint and basil etc. 


one small platter (for lunch) or for two to go with dinner


  • 2 tbs chopped basil 
  • 2 tbs chopped tarragon
  • 2 tbs chopped mint
  • 3-4 tbs olive oil
  • juice of half a lemon
  • crumbled blue cheese
  • 1/2 an avocado
  • 1 heirloom tomato


Start by making your vinaigrette. Finely chop your herbs the smallest possible. If you have a food processor that does well with small quantities you can use that too. I just finely chop. Add your lemon and olive oil with a sprinkle of salt. Set aside. 

Slice your tomato and chop your avocado into small bites. Sprinkle avocado and crumbled blue cheese (I crumbled myself) on to the platter. Drizzle with the herb dressing. It will keep for a few days in the fridge.