Yes I am a tomato addict- also they are weighing my vines down to the ground.
Tomato Vegetable Salad:
1/4 cup good quality balsamic vinegar
1/4 cup sweet red wine
1/8 cup water
1/4 cup olive oil(feel free to try less it might be just fine)
1 tablespoon Dijon mustard or coarse mustard
1 clove garlic, peeled and forced through a press
1/8 teaspoon salt
pinch of organic sugar- a pinch of sugar in almost anything makes it better
freshly ground black pepper to taste
3 tomatos cut into wedges- the original recipe said use small tomatos but
I use medium ones because I like tomatos
1 medium sweet onion sliced into 1/4 inch thick rings
1 cucumber sliced into 1/4 thick rounds-this again is from the original I
I like cukes also and sometimes put 2 in
6 fresh basil leaves sliced into 1/8 inch ribbons(the fancy name is
Vegan Parmesan if wanted for garnish-totally optional and non-vegs can
go with animal milk cheese
whisk together the balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar, salt and pepper. Do not use a metal bowl.
Place tomatoes, onion, cucumber and basil in a very large zip-top bag.
Pour in the vinaigrette. Seal the bag well and turn over and over to coat vegetables. Put the sealed bag in the refrigerator for at least two hours- or if going on a picknik put the bag in a cooler with lots of ice.
If using parmesan sprinkle it on just at serving time.
Side dish Serves: 6 as per original recipe, if you have used larger tomatos and extra cucumber then maybe 8.
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