Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Heirloom Tomato Salad
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1 ½ tablespoons red-wine vinegar |
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¾ teaspoon salt |
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½ teaspoon Dijon mustard |
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¼ teaspoon black pepper |
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¼ cup olive oil or vegetable oil |
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3 pounds mixed heirloom tomatoes, halved if small, or cut into half inch wedges |
Whisk together the vinegar, salt, mustard, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper.
NOTE: This is from the August 2002 Gourmet. I used the tomatoes that come together on vines and just sliced them crosswise. I also made the marinade in the morning and refrigerated it so they could absorb some of the flavor. I did use extra virgin olive oil when I made it. It has a cold and refreshing taste!