Tomato, shallot, and cucumber salad

4 servings

Ingredients

Quantity Ingredient
6 Peeled shallots, cut in half
If large
½ cup Olive oil
Salt and pepper
½ pounds Tomatoes (2 medium tomatoes)
Cut into wedges
1 large Cucumber, peeled, seeded and
Sliced into 1/2-inch pieces
2 tablespoons Balsamic vinegar
1 tablespoon Chopped tarragon

Directions

Preheat the oven to 400 degrees. Toss the shallots with 1 tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.

Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil and season. Toss with the tomatoes and cucumbers.

ESSENCE OF EMERIL SHOW #EE2193

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