TLC Cooking "Marinated Tomato Salad"

Marinated Tomato Salad

Marinated Tomato Salad

YIELD Makes 8 servings
See Cooking Videos

INGREDIENTS

1‑1/2	cups tarragon vinegar or white wine vinegar
1/2	teaspoon salt
1/4	cup finely chopped shallots
2	tablespoons finely chopped chives
2	tablespoons fresh lemon juice
1/4	teaspoon white pepper
2	tablespoons extra-virgin olive oil
6	plum tomatoes, quartered vertically
2	large yellow tomatoes,* sliced horizontally into 1/2-inch thick slices
16	red cherry tomatoes, halved vertically
16	small yellow pear tomatoes,* halved vertically
Sunflower sprouts (optional)

*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

PREPARATION:

Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended.
Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1
Vegetable	1-1/2

If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.