Red and yellow tomato salad

Yield: 6 servings

Measure Ingredient
3 mediums Vine-ripened red tomatoes; cut into wedges
3 mediums Vine-ripened yellow tomatoes; cut into wedges
2 \N Garlic cloves; minced
1 small Bunch basil leaves; cut chiffonade
1 teaspoon Chopped fresh thyme
¼ cup White wine vinegar
½ cup Extra-virgin olive oil
1 small White or vidalia onion; juliened
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning with more salt and pepper as desired. This recipe yields 6 to 8 servings.

Source: "CHEF DU JOUR - (Show # DJ-9572) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Cheryl Smith

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