Multi-tomato Salad - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Ripe red tomato,
-flowers, opt.
1 large: Ripe white tomato,
Fresh chervil or basil,
1 large: Ripe golden or orange tomato,
-sprigs, opt.
6: To 8 mini yellow pear,
1/3 cup: Extra-virgin olive oil,
-tomatoes or yellow cherry,
1 1/2 tbsp: White-wine vinegar,
-tomatoes, halved
1/4 tsp: Salt,
1 small: Cucumber, sliced
1/4 tsp: Dijon-style prepared mustard,
Pesticide-free nasturtium,
1/8 tsp: Ground black pepper,
Directions:
1. Core and slice the red, white, and golden tomatoes. On a round
serving plate, alternate the tomato slices. Top with yellow pear
tomato halves.
2. Arrange cucumber slices around the edge of the plate. Garnish
salad with nasturtium flowers and sprinkle with chervil sprigs, if
desired. Cover and refrigerate.
3. Just before serving, in a jar with a tight-fitting lid, place oil,
vinegar, salt, mustard, and pepper; cover and shake until well mixed.
Drizzle mixture over the tomato salad and serve immediately.
Country Living/Sept/92 Scanned & edited by Di Pahl &
Source from luhu.jp
serving plate, alternate the tomato slices. Top with yellow pear
tomato halves.
2. Arrange cucumber slices around the edge of the plate. Garnish
salad with nasturtium flowers and sprinkle with chervil sprigs, if
desired. Cover and refrigerate.
3. Just before serving, in a jar with a tight-fitting lid, place oil,
vinegar, salt, mustard, and pepper; cover and shake until well mixed.
Drizzle mixture over the tomato salad and serve immediately.
Country Living/Sept/92 Scanned & edited by Di Pahl &
Source from luhu.jp