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.