Archive for Wednesday, September 6, 2006

Tomatoes vinaigrette

September 6, 2006


1/3 cup wine vinegar

2 teaspoons oregano

1 teaspoon salt

2 cloves garlic, pressed or minced

1/2 teaspoon freshly ground pepper

1/2 teaspoon dry mustard

1 cup olive oil

8 to 9 tomatoes, sliced

3 green onions, white parts only, minced

1 tablespoon fresh parsley, chopped


1/4 cup freshly grated parmesan cheese

In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended.

Spoon the vinaigrette over sliced tomatoes, cover and chill for 2 to 3 hours, basting occasionally.

Serve tomatoes on a bed of lettuce. Garnish with green onions, parsley, parmesan cheese and some of the vinaigrette, if desired.

Source: The Baltimore Sun


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