Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Serves: 6
Skill Level: Easy
Make Ahead: Vinaigrette can be made 1 day in advance. Platter assembled just before serving.
A Note from the Chef
This isn’t just a salad; it’s a vibrant, edible centerpiece. Designed for the peak of summer, this recipe celebrates simplicity and color. By arranging different varieties of heirloom tomatoes and crisp cucumbers in a rainbow sequence, you turn fresh produce into a show-stopping platter. The bright, herbaceous basil vinaigrette is the perfect tangy companion, tying all the flavors together without overpowering them. It’s the ultimate dish for a garden party, potluck, or a light, healthy lunch. Minimal effort, maximum visual impact and flavor.
Ingredients
For the Rainbow Platter:
1 large English cucumber, thinly sliced
1-2 yellow summer squash or golden beets, thinly sliced (for yellow)
1 pint heirloom cherry tomatoes (mixed red, orange, yellow)
1 pint Sun Gold or other orange cherry tomatoes
1 pint yellow pear or cherry tomatoes
8-10 small heirloom tomatoes in varying colors (purple Cherokee, Green Zebra, etc.)
1 small red onion, very thinly sliced
Fresh basil leaves, for garnish (about 1/2 cup)
Flaky sea salt (like Maldon) and freshly cracked black pepper
For the Basil Vinaigrette:
1 cup packed fresh basil leaves
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar or champagne vinegar
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1/4 teaspoon fine sea salt, plus more to taste
Pinch of black pepper
Optional Additions:
8 oz fresh mozzarella balls (ciliegine), or 1 large ball, sliced
1/2 cup pitted Kalamata olives
Crumbled feta or goat cheese
Instructions
Step 1: Make the Basil Vinaigrette
In a blender or food processor, combine the fresh basil, olive oil, vinegar, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
Blend on high until the mixture is completely smooth, emulsified, and a vibrant green color. This should take about 60 seconds. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
Pour the vinaigrette into a small serving pitcher or bowl. Set aside. (Can be made 1 day ahead; cover and refrigerate. Bring to room temperature and shake or stir before using.)
Step 2: Prepare the Vegetables
Wash and Dry: Thoroughly wash all tomatoes, cucumbers, and summer squash. Pat them completely dry with a clean kitchen towel—this is key for the vinaigrette to cling properly.
Slice: Using a sharp knife or mandoline (carefully!), thinly slice the cucumber and yellow summer squash into rounds, about 1/8-inch thick. If using golden beets, peel them first.
Halve Tomatoes: Slice the cherry tomatoes in half. For a more dramatic look, you can leave some of the small heirloom tomatoes whole.
Soak Onion (Optional): To mellow the sharp bite of the red onion, place the thinly sliced rings in a bowl of ice water for 10 minutes. Drain and pat dry before assembling.
Step 3: Assemble the Rainbow Platter
Choose Your Canvas: Select a large, flat platter or a clean wooden board.
Create the Rainbow: This is the fun, artistic part. There is no wrong way, but here’s a suggested pattern for a literal rainbow effect:
Start at one edge with the red elements: a row of red cherry tomato halves and slices of red heirloom tomatoes.
Next, create a band of orange: use the Sun Gold or orange cherry tomatoes.
Follow with a band of yellow: use the yellow pear tomatoes and sliced yellow squash.
Add a band of green: use the sliced cucumber and Green Zebra tomatoes if using.
Finish with purple/blue: use purple Cherokee tomatoes and the drained red onion slices.
Arnate & Garnish: Tuck whole basil leaves sporadically between the vegetable rows for pops of green. Scatter any optional additions like mozzarella balls or olives around the edges or in gaps.
Season: Just before serving, sprinkle the entire platter lightly with flaky sea salt and a few turns of black pepper.
Step 4: Serve
Place the platter and the pitcher of basil vinaigrette in the center of the table.
To serve, instruct guests to take their desired selection of vegetables and drizzle the vinaigrette over the top individually. This keeps the platter beautiful and prevents the vegetables from becoming soggy.
Alternatively, you can lightly drizzle about half the vinaigrette over the platter just as you bring it to the table.
Recipe Notes & Tips
The Heart of the Dish: This recipe thrives on quality and variety. Visit a farmer’s market for the most stunning array of heirloom tomatoes.
Make it a Meal: Add a protein like grilled chicken, shrimp, or chickpeas directly on top to transform this side into a light main course.
No Blender? Finely chop the basil and whisk all vinaigrette ingredients together in a bowl. It will be more rustic but just as delicious.
Leftovers: Dressed vegetables will keep, covered in the refrigerator, for up to 1 day but will lose their firm texture. Undressed vegetables can be stored in separate airtight containers for 2-3 days.
Nutrition Information (Per Serving, without optional additions)
Calories: ~120
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Total Sugars: 6g
Protein: 2g
Vitamin C: 40% DV
Vitamin A: 25% DV
Potassium: 15% DV