Under 30 Minutes
Tomato Salad with Parsley Vinaigrette
- 1/2 cup fresh parsley
- 1/3 cup olive oil
- 3 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 1 small garlic clove
- Coarse salt and ground pepper
- 6 plum tomatoes, cored and quartered
Vinaigrette can be stored, refrigerated, up to 1 day.
In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.