Apple & Late Tomato Herb Salad

Serves 4 · 20 min prep

Ingredients

• 2 large crisp apples (Honeycrisp or Fuji)
• 3 medium ripe late-season tomatoes
• 1 English cucumber
• 1/4 small red onion
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/3 cup roughly chopped toasted walnuts
• 3 oz soft goat cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Wash and core the apples, then slice them into thin half-moons, leaving the skin on for color and crunch. Immediately toss the slices with a squeeze of lemon or a splash of vinegar if you have it so they stay bright.
2. 2Core the tomatoes and cut them into generous wedges or thick half-moons. Slice the cucumber into thin half-moons and very thinly slice the red onion so it almost melts into the dressing.
3. 3In a large wide bowl whisk together the olive oil, red wine vinegar, Dijon, honey, salt, and black pepper until the dressing looks creamy and emulsified.
4. 4Add the tomato wedges, cucumber, and red onion to the bowl and toss gently so the tomatoes release a little juice into the dressing. Let them sit 5 minutes while you finish the herbs.
5. 5Tear the basil and mint leaves by hand so they stay fragrant rather than bruised. Chop the parsley roughly. Fold all the herbs into the tomato mixture.
6. 6Add the apple slices and toasted walnuts. Toss once more with a light hand so the apples stay crisp and the herbs stay vivid.
7. 7Transfer to a platter or individual plates. Crumble the soft goat cheese over the top in large pieces so it stays creamy against the cool fruit and tomatoes.
8. 8Finish with a final grind of pepper and a few whole herb leaves. Serve immediately as a bright midday plate, or pack the undressed components separately and dress just before eating if packing for work.