Summertime tomatoes take center stage in this main-dish salad. Showing off their peak flavor, complemented with a fresh herb dressing and a sidekick of steak.

Fresh Herb-and-Tomato Steak Salad

Place 1 cup basil, ¼ cup dill, shallot, vinegar, lemon juice, ¼ tsp. salt and ¼ tsp. pepper in a food processor. Cover and process on high for 30 seconds or until finely chopped, stopping to scrape down sides as needed. With food processor running on high, slowly add olive oil in a thin, steady steam. Set aside ½ cup (8 Tbsp.) herb dressing for serving.

Place steak in large resealable plastic bag. Pour remaining herb dressing over steak; seal bag. Turn bag to coat. Marinate at room temperature for 1 hour or refrigerate up to 12 hours. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.

Preheat a grill pan or large nonstick skillet over medium-high heat. Add steak to pan; cook for 12 to 15 minutes or until steak reaches at least 135 degrees for medium-rare doneness, turning halfway through. Transfer steak to cutting board. Loosely cover with foil; let rest for 10 minutes.

To assemble salad, spread 3 Tbsp. reserved herb dressing on a large platter; arrange heirloom, cocktail and cherry tomatoes, and mozzarella on top of dressing. Thinly slice steak across the grain; arrange on platter next to tomatoes. Drizzle remaining 5 Tbsp. reserved herb dressing on top of steak. Garnish with additional basil leaves and dill, if desired. Season to taste with additional salt and pepper.