Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Ripe red tomato |
| 1 large | Ripe white tomato |
| 1 large | Ripe golden or orange tomato |
| 6 \N | To 8 mini yellow pear tomatoes or yellow cherry tomatoes, halved |
| 1 small | Cucumber, sliced |
| \N \N | Pesticide-free nasturtium flowers (opt.) |
| \N \N | Fresh chervil or basil sprigs (opt.) |
| ⅓ cup | Extra-virgin olive oil |
| 1½ tablespoon | White-wine vinegar |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Dijon-style prepared mustard |
| ⅛ teaspoon | Ground black pepper |
1. Core and slice the red, white, and golden tomatoes. On a round serving plate, alternate the tomato slices. Top with yellow pear tomato halves.
2. Arrange cucumber slices around the edge of the plate. Garnish salad with nasturtium flowers and sprinkle with chervil sprigs, if desired. Cover and refrigerate. 3. Just before serving, in a jar with a tight-fitting lid, place oil, vinegar, salt, mustard, and pepper; cover and shake until well mixed.
Drizzle mixture over the tomato salad and serve immediately.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>