Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
A fresh and colorful salad featuring succulent shrimp, crisp vegetables, and arugula, dressed with a homemade roasted tomato vinaigrette. Perfect for a light summer meal.
4 servings
50 min
Ingredients
- •3 whole large heirloom tomatoes, halved
- •¼ cup olive oil (plus some for brushing)
- •4 cups fresh arugula
- •2¼ cups yellow and green wax beans
- •2¼ cups fresh corn
- •2¼ cups red bell peppers
- •2¼ cups cherry tomatoes
- •1 pound small cooked shrimp
- •1 tablespoons Champagne vinegar
- •1½ teaspoons shallot
Cooking Instructions
- 1.
Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.
50 min
