Tomatoes are an important ingredient in the Creole cooking of New Orleans. This composed salad is easy to put together yet yields abundant, fresh flavor.
3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon thinly sliced fresh mint
2 teaspoons chopped fresh chives
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
How to Make It
To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.
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We really love the complexity of flavors between the herbs and the dressing. Unlike the first reviewer, we don't find this to be "same old" at all.The mustard is lovely. This is a fave, and so easy to make.
Made this exactly as stated using Plum tomatoes, vidalias, mint and chives. The mint gave it a nice flavor that is unexpected - a bit of sweetness that pairs nicely with the Vidalia. The vinaigrette was delicious, I loved the addition of the dijon to it.
I served this with Cooking Light's Rosemary and Pepper-Crusted Pork Tenderloin for a great, easy low-carb meal.
used halves of small tomatoes instead of slicing large ones. Used red onions, and I doubled the vinaigrette recipe. I omitted the mint, cilantro, etc.. and made it ahead of time so it could marinate in the dressing. Sprinkled with feta cheese before serving. DELICIOUS!
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