Randy Mayor
Yield
4 servings

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.

How to Make It

Step 1

To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

teafortwo's Review

SummerTomato
September 08, 2014
Simple and delicious!

sukeedog's Review

Jenmcguirk
August 16, 2014
N/A

Jenmcguirk's Review

lalala706
July 26, 2014
This is so easy to prepare and yet is delicious! Will definitely make again, soon!

sirrah231's Review

teafortwo
September 18, 2013
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.

SummerTomato's Review

scp5421
September 12, 2013
N/A

scp5421's Review

sukeedog
July 01, 2012
N/A

lalala706's Review

Caiterade
May 31, 2011
Fantastic! didn't have mint but I felt it wasn't missing it- perfect cool summer side dish

JulzChicago's Review

JulzChicago
April 13, 2011
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.

Caiterade's Review

sirrah231
June 21, 2010
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!