Red and yellow tomato salad

6 servings

Ingredients

Quantity Ingredient
3 mediums Vine-ripened red tomatoes; cut into wedges
3 mediums Vine-ripened yellow tomatoes; cut into wedges
2 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
Salt; to taste
Freshly-ground black pepper; to taste

Directions

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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