Farm Stand Summer Tomato Salad with Lemon-Lime Sea Salt Dressing

Ingredients

* 2 large farmstand tomatoes
* ¼ tsp. sea salt
* Lawry’s Seasoned black pepper to taste
* 1 cup cherry tomatoes, diced and in the tomato shells
* 1 ½ cup of cherry tomatoes, halved
* ½ cup fresh basil leaves, torn
* 2 large yellow Zucchini squash
* ½ red bell pepper
* Lemon-lime sea salt dressing to taste

Step 1: Buy 2 large Farmstand tomatoes, large and plump! Then carefully cut off the top and save it to use when serving. Now, hollow out the inside of the tomato, leaving ½ inch thick shell. Sprinkle the cavity with a little salt. Then fill the 2 large tomatoes 2/3 of the way with 1 cup diced cherry tomatoes, salt and peppered.
Step 2: Now, add 1 ½ cup of cherry tomatoes halved and ½ cup fresh basil leaves torn into a mixing bowl. Then, pour the lemon-lime sea salt dressing over this mixture. (dressing is the next step)
Step 3: Lemon-Lime Sea Salt Dressing – In a small mixing bowl, combine 2. T. Canola oil, 2. Tsp. apple cider vinegar, 1/2 large lime, squezzed, 2 tsp. lemon juice, 1-1 1/2 T. Dijon mustard 1/8 tsp. sea salt, ½ tsp. Lawry’s seasoned pepper. Whisk all these ingredients together. Delicious!
Step 4: Spiral 2 squash and sauté IN a mixture of canola oil and olive oil—about 1 T. of each. Lightly brown. Also, 1/2 red bell pepper, cut in long slices, sauté at the same time, but only a few minutes so they are still crisp. Now, combine the squash and tomato-basil mixture in the frying pan. Stir.
Step 5: Now, put the large tomatoes on a beautiful plate, leaning the top of the tomato beside it. Gently, pour the tomato-basil-squash mixture over the tomato and then stick in the red bell pepper slices into the tomato TO give it a playful and fun look!

Simply chic…Hampton’s style!