Heirloom Tomato Salad with Brown Sugar Vinaigrette

This is my attempt to recreate a hybrid of two delicious salads I recently had at local restaurants Area Four and The Sinclair.

Makes about 6 servings


  • 1 tablespoon red wine vinegarScreen Shot 2015-08-30 at 6.06.34 PM (1)
  • 1/2 teaspoon dijon mustard
  • 1.5 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil
  • 2 lbs. heirloom tomatoes, chopped into bite-sized chunks
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 8 oz. container of mozzarella balls, halved
  • 3-4 tablespoons capers
  • 3 tablespoons chopped parsley
  • 1/4 cup almonds, sliced or chopped
  • 4 slices rye bread, toasted until it’s hard and chopped into bite-sized pieces
  • Assemble the dressing by whisking together the red wine vinegar, dijon mustard, brown sugar, salt and pepper. Slowly add the extra virgin olive oil, whisking until blended.
  • Add tomatoes, red onion, mozzarella, capers, parsley and almonds to a bowl.
  • Mix in the dressing and toss well.
  • Serve with rye croutons on top.
The salad will keep well in the fridge for a few days, though it’s definitely best the day of. I keep the croutons in a baggie and add them on top when I serve it so that they don’t get too soggy.

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