Vegetables Tomato Juicy Steak-and-Tomato Salad 5.0 (1) 1 Review This summery salad from Food & Wine’s Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. It’s ideal served with his Grilled and Chilled Beef, but any leftover steak will be delicious here. Slideshow: More Tomato Salad Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Total Time: 30 mins Yield: 4 to 6 Ingredients 1/4 cup very finely chopped red onion 1/4 cup Champagne vinegar 1/3 cup extra-virgin olive oil 1 tablespoon Dijon mustard Kosher salt Pepper 1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks 1 pound leftover Grilled and Chilled Beef or other chilled steak, cut into strips 2 medium avocados—peeled, pitted and cut into 1 1/2-inch pieces 1/2 cup snipped dill 1/3 cup tarragon leaves Directions In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and toss again. Fold in the dill and tarragon and serve right away. Rate it Print