Tuesday, April 13, 2010

Tomato Salad with Summer Herbs

**found in 2002 Gourmet Magazine

3 lbs. assorted ripe red, yellow and orange tomatoes such as beefsteak, plum or heirloom varieties
1 pt. red and/or yellow teardrop, grape or cherry tomatoes
1/2 cup olive oil
1/4 cup minced fresh herbs (basil, parsley, thyme or/and oregano
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp dijon mustard
salt and pepper to taste

Wash all tomatoes and remove stems.  Quarter large tomatoes and scrape out seeds with spoon and discard.  If using cherry tomatoes, halve them; leave smaller teardrop or grape tomatoes whole.  Place all tomatoes in large serving bowl.  In small jar with tight-fitting lid, combine olive oil, minced herbs, vinegar, garlic and mustard.  Screw on lid and shake jar vigorously until dressing emulsifies.  Pour over tomatoes and season with salt and pepper.  Serve chilled or at room temperature.

xoxo Julie


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