Tomato Salad with Egg Mimosa

Difficulty: Simple
Time: 25 minutes
Serves: 4

  • 1 cup 10 oz Symphony® Tomato Ensemble , halved
  • 8 eggs, hard boiled and peeled, whites and yolks separated
  • ¼ cup Dijon mustard
  • ½ cup apple cider vinegar
  • 1 ½ cup extra virgin olive oil

Our Symphony® Tomato Ensemble has been waiting for this delicious sonata! A combination of beautiful flavors, colors, and textures will burst when drizzled with our zesty Dijon vinaigrette.


  1. Whisk together mustard and vinegar in a medium size bowl. Slowly drizzle in oil to emulsify the vinaigrette. Season to taste with salt and pepper.
  2. Toss Symphony® Tomato Ensemble with a few tablespoons of the vinaigrette.
  3. Push cooked egg whites through a medium sieve. Repeat with yolks. Place Symphony® Lettuce Ensemble on plate. Top with Symphony® Tomato Ensemble mixture and sprinkle the sieved eggs over top.