Tomato Salad with Chimichurri

Prep Time

10 minutes

Serving Size

4 Servings

Experience the vibrant flavors of fall with this Tomato Salad with Chimichurri, a fresh and tantalizing dish perfect for any occasion. This recipe showcases juicy tomatoes paired with creamy bocconcini and a hint of shallots, all drizzled with a zesty and herbaceous chimichurri dressing. The secret ingredient that elevates this salad is Wesson Canola Oil, which adds a subtle richness and silky texture to the dressing.
We love using extra chimichurri on top of proteins and roasted vegetables to add a kick of flavor and freshness!

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CONTAINS:

Dairy

Ingredients

Chimichurri

Parsley 1 bunch.

Wesson Canola Oil 3/4 cup.

Tarragon 2 to 4 tbsp.

Chives 2 tbsp.

Red Wine Vinegar 2 tbsp.

Salt, Kosher 1/4 tsp.

Tomato Salad

Tomatoes, variety of sizes and colors 1 pound.

Bocconcini, sliced and halved 4 oz.

Shallot, sliced into thin rings 1 small.

Flaky Salt 1 tsp.

Method

Chimichurri

Wash and finely chop one bunch of parsley, stems and all. You should have about 3/4 cup of herbs.
Chop other herbs.
In a small bowl, combine herbs, Wesson Canola Oil, red wine vinegar, and salt.
Let the dressing sit at least 30 minutes before using.

Note: chives and tarragon add depth to the flavor, add your desired amount.

Assembly Method

Slice large tomatoes into about 1/2" thick slices, quarter mid-size tomatoes, and cut cherry tomatoes in half. Arrange tomatoes on a large serving platter, followed by bocconcini and shallots. Sprinkle the dish with a nice flaky salt or kosher salt. Generously cover the dish with about half of the herby dressing. Store the remaining dressing in the fridge for 2-3 days.