Tuesday, October 26, 2010

Tomato, tomatoe...

Tomato and Herb Salad  from Sunset


  • 2  pounds  assorted vine-ripened tomatoes
  • 12 to 14 Slices of Fresh mozzarella
  • About 1 tsp. sea salt
  • 1 1/2  tablespoons  red wine vinegar
  • 1/2  teaspoon  honey
  • 1/4  cup  extra-virgin olive oil
  • 2  to 3 sprigs marjoram
  • 10  to 12 basil leaves


1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

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