Creole Tomato Salad

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Creole Tomato Salad

Serves 4. Recipe is from Cooking Light, May 2005.

For the salad:

3 ripe tomatoes, cut into 1/4-inch slices

1 Vidalia or other sweet onion, thinly sliced and cut into rings

1/4 tsp. salt

1 tbl. thinly sliced fresh mint

2 tsps. chopped fresh chives

For the vinaigrette:

4 tsps. olive oil

4 tsps. red wine vinegar

1 tsp. Dijon mustard

1/2 tsp. minced fresh garlic

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

2. To prepare the vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly and shake vigorously, then drizzle over the salad. Serve at room temperature.