Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Name: Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
Total time: 50 min
Yield: 4 servings
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

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

Published October 4, 2025

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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