Marinated Heirloom Tomatoes with Tarragon
A simple marinade of shallots, balsamic vinegar, and fresh tarragon makes the most of summer tomatoes. Try a variety of heirloom tomatoes in this dish for their different colors and flavors.
Side dishes don't get any easier than this one. All you need to do is slice up the tomatoes and drizzle with a mixture of olive oil, vinegar, and tarragon.
Prepare this one hour before you eat, and serve it at room temperature.
More From Cooking Light
- Calories: 57
- Calories from fat: 43%
- Fat: 2.7g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.2g
- Protein: 0.9g
- Carbohydrate: 7.6g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 79mg
- Calcium: 19mg
- 1/4 cup finely chopped shallots
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons balsamic vinegar
- 4 teaspoons extravirgin olive oil
- 2 pounds (about 6 medium) heirloom tomatoes, cut into 1/4-inch-thick slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine first 4 ingredients in a bowl, stirring well. Arrange tomatoes on a platter. Sprinkle tomatoes evenly with salt and pepper; drizzle with shallot mixture.
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