Tomato Salad with Green Vinaigrette

Makes 4 to 6 servings

The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our farmers’ market finds. Use less (or more!) jalapeños, depending on your tolerance for spice.


  • 1/2 white onion
  • 2 jalapeños, seeded
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 3 tablespoons freshly squeezed lime juice, plus more to taste
  • Kosher salt, to taste
  • 4 oz tomatillos, peeled, rinsed, and quartered
  • 1/2 English cucumber, quartered
  • 1 cup baby arugula, loosely packed
  • 1/4 cup vegetable oil
  • 1 1/2 lb heirloom tomatoes, some sliced, some cut into wedges
  • 1/4 cup minced herbs, like cilantro, basil, or parsley
  • Flaky sea salt (like Maldons), for garnish


  1. In a blender, combine the onion, jalapeño, garlic, cilantro, lime juice, tomatillos, cucumber arugula, and vegetable oil. Blend to purée. Season with salt, to taste.
  2. Place the tomatoes in a large mixing bowl. Add about 1/4 cup of the dressing and gently toss to dress the tomatoes.
  3. To serve spoon some dressing on a serving platter and spread to coat the bottom of the plate. Top with the tomatoes, sprinkle with the herbs, and garnish with salt just before serving.

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