Tomato salad with alice

Yield: 6 servings

Measure Ingredient
3 pounds Heirloom-variety tomatoes; see * Note
2 tablespoons Diced shallot
2 tablespoons Homemade red-wine vinegar
\N \N Or best-quality store-bought
6 tablespoons Extra-virgin olive oil
\N \N Chopped fresh herbs
\N \N Coarse salt
\N \N Freshly-ground black pepper

* Note: Use tomato varieties such as Black Krim, Green Grape, Tigerella, and Persimmon. Slice tomatoes thinly. Arrange tomato slices on a large platter. Soak diced shallot in red-wine vinegar for 10 to 15 minutes.

Drizzle tomato slices with the vinegar-shallot mixture and extra-virgin olive oil. Sprinkle with fresh herbs, and coarse salt and freshly ground pepper to taste. Serve immediately. Serves 6.

Cuisine: "Mexican" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 119 Calories (kcal); 13g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Alice Waters Converted by MM_Buster v2.0n.

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