Marinated Tomato Salad
Makes 8 servings
|1-1/2||cups tarragon vinegar or white wine vinegar|
|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.
- 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.
|Serving Size:||1-1/4 cups salad|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||45 %|
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