The Cook's Corner

Creole Tomato Salad

Staff Report
June 17, 2009 at 2:16 pm  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Salad ingredients:

- 3 Creole ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)

- 1 Vidalia or other sweet onion, thinly sliced and sep

-arated into rings

- 1/4 teaspoon salt

- 1 tablespoon thinly sliced fresh mint

- 2 teaspoons chopped fresh chives

Vinaigrette ingredients:

- 4 teaspoons olive oil

- 4 teaspoons red wine vinegar

- 1 teaspoon Dijon mustard

- 1/2 teaspoon minced fresh garlic


To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.

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