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Sun Ripened Tomatoes with Shallot and Basil Vinaigrette

Chef G
Recipe from the garden
Print Recipe
Course Salad
Cuisine American
Servings 8 Servings
Calories 147 kcal

Equipment

  • mixing bowl

Ingredients
  

Ingredients

  • 8 6x6 Tomatoes
  • 1/2 Cup Soya Oil
  • 1/3 Cup White Whine Vinegar
  • 1/4 Cup Chopped Celery
  • 1/4 Cup Slice Green Onion
  • 1 Tablespoon Finely Chopped Pimento
  • 1/4 Cup Chopped Shallot
  • 1/4 Cup Chive
  • 1 Teaspoon Fresh Cut Sweet Basil
  • 1/4 Teaspoon Fresh Chopped Rosemary
  • 1/2 Teaspoon Dry Mustard
  • 1/2 Teaspoon Garlic Salt
  • 1 Teaspoon Honey

Instructions
 

Preparation

  • Skin and core the tomatoes. Cut into 1/4 inch thick slices and place in a shallow dish.
  • In a mixing bowl, mix dry mustard, honey, garlic salt and all herbs. Add onion, Oil and vinegar. Mix Well. Pour over the tomoatoes and chill for 2 hours prior to serving.
  • remove tomatoes out of the marinade, arrange 5 slices on a salad plate. decorate with red leaf lettuce, basil, celery leaves and a scallion.
    Serve the dressing in a small soufflé cup separately.
Keyword pantry setup