Mixed Tomato Salad
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Everyday Food, July/August 2006
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
- 3 tablespoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 bunch arugula (6 to 8 ounces), washed well and dried
Directions
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Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
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Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.
Simple and Fresh ready for summer. I loved seeing all the tomatoes at my farmers market this week. I can't wait to make this and another recipe from Chef Morgan < a href="http://www.chefmorgan.com/melange-of-garden-heirloom-tomatoes-with-burrata-and-whipped-tomato-puree#"> here
OH MY GOSH! THIS ENTIRE RECIPE IS READY FOR ME TO EAT, I DON'T HAVE TO SUBSTITUTE OR CHANGE OR DROP OUT ANYTHING. BEST OF ALL ON MY DIET I CAN EAT AS MUCH AS I WANT AND NOT WORRY ABOUT COUNTING CALORIES OR ANY OF THAT STUFF. PLUS I CAN EAT FAT, HALLELUJAH AND I'M STILL LOSING WEIGHT, LOST 48 POUNDS SO FAR AND STILL GOING STRONG.