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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great recipe if you are looking to do something with your summer garden tomatos. The key to this is the dressing. It is perfect with the tomatos and needs to sit and meld together for 1-2 hours in the fridge. Yes I used the word meld in a sentence. Read more . Anytime you can say that it needs to meld - you know it is going to be a good recipe. Also, I would think you can add other veggies like cukes and peppers but I have not. Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon balsamic vinegar |
1 teaspoon dijon-style mustard (grey poupon works well) |
1 garlic clove, minced |
1/2 teaspoon sugar |
1/4 cup olive oil (preferably extra-virgin) |
6 medium garden tomatoes, cored and wedged and then halved again (1-2 inch pieces) |
1/2 cup very thinly sliced red onion, separated into rings |
1/3 cup minced mixed fresh herbs such as basil and or parsley |
Directions:
1. In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the herbs and pour the dressing over the cut tomatoes. Stir well and chill the salad for 20 minutes.
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