Tomato Salad with Parsley Vinaigrette
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Everyday Food, June 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 8
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Ingredients
- 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
Directions
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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.
Cook's Note
Vinaigrette can be stored, refrigerated, up to 1 day.
For a LOWER SODUIM version, add 1/4 - 1/2 teapoon dried mustard, and leave out the salt. YUM The tomatoes have enough sodium, naturally, in them.