3 fresh summer-ripe tomatoes, sliced 1/4-inch thick
1 Vidalia or sweet onion, thinly sliced
1/4 teaspoon salt
1 tablespoon finely chopped fresh mint
2 teaspoons chopped fresh chives
Dressing
4 teaspoons olive oil
4 teaspoons red wine vinegar
1/2 teaspoon minced fresh garlic
1 teaspoon Dijon mustard
Alternate tomato slices and single onion rings on a serving platter or individual salad plates. Sprinkle each layer with a tiny pinch of salt. Top with mint and chives. Prepare dressing by whisking together the oil, vinegar, garlic and mustard. Whisk well or put ingredients in a jar and shake, shake, shake. Drizzle the vinaigrette over the layered salad, and serve at room temperature.
If you make the dressing ahead, be sure to whisk or shake well right before drizzling over tomato/onion layers.
Sometimes the skin of the tomatoes this time of year is thick and a little tricky to cut with a fork. If so, carefully peel the tomatoes before or even individually after slicing. This makes them much easier to cut with a fork. Oh my! How delish!
This recipe is shared September 1-5, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
