August Tomato Salad
From sarah2348 16 years ago
- 60 minutes to make
- Serves 6
A play on the famous salad from Capri, the Summer Salad uses the produce from your garden in a non-cook taste explosion
Ingredients
- 2 and 1/2 lb tomatoes peeled, seeded and diced shopping list
- 4 garlic cloves minced to a paste shopping list
- 1 cucumber peeled and thinly sliced shopping list
- 1/2 yellow onion shopping list
- kosher salt shopping list
- fresh black pepper shopping list
- 1/4 cup balsamic vinegar (red wine will do) shopping list
- 1 tbsp Dijon mustard shopping list
- 3/4 cup olive oil shopping list
- 1/2 cup chopped fresh basil shopping list
How to make it
- Combine vegetables with liberal sprinkling of kosher salt and let drain in colander 30 minutes
- Rinse the vegetables thoroughly and pat dry
- Make vinaigrette by whisking vinegar, mustard, salt and pepper
- Slowly stream in olive oil while whisking then taste for seasonings and correct
- Refrigerate an hour and up to three hours
- Add fresh basil right before serving
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