My tomato plants are going crazy right now; thank you organic fertilizer! As an alternative to whole tomatoes on a salad I’ve decided to incorporate them into the vinaigrette. This way you can get the bright flavor of ripe tomatoes in every bite. The vinaigrette is great on lettuce, but would also be good on mozzarella with fresh basil for a variation on the classic Caprese salad.
1 1/2 C tomatoes*
3T olive oil
3T balsamic vinegar
1 Lemon, juiced
1 tsp Brown sugar
Place in a blender or food processor and puree until smooth. Season with salt and pepper to taste. If you dislike seeds you can strain this through a sieve for a smoother salad dressing.
*I put cherry tomatoes whole, in a Pyrex measuring cup and I roughly chopped the larger tomatoes to get the 1 1/2 cups of tomatoes.