Marinated Tomato Salad Print Email

Choose the best tomatoes for this colorful and delicious dish - great as a first course or side salad with grilled or roasted meats.

4 large, ripe tomatoes (pref heirlooms of different colors and varieties)
1 small onion, finely slivered
½ cup colorful bell pepper slivers (thin, 1-2 inches long)
Tony's Balsamic, Italian or Cabernet Sauvignon Vinaigrette

2 TBS thinly sliced Basil
2 TBS minced tarragon or oregano
1 TBS minced chives
1 TBS minced Italian parsley
black and green olives
fresh mozzarella (ciliegine or slices), or goat's cheese, or parmesan curls
rustic bread

Arrange tomato slices and onion slivers in a shallow, flat serving bowl, using as many varieties as possible. Pour vinaigrette evenly over the tomato slices and rest at room temperature for at least one hour.

Garnish with herbs, olives and cheese and serve with a rustic loaf as a first course or a side dish with grilled or roasted meats.

Italian Vinaigrette
To make your own vinaigrette, whisk the following together.

3 TBS red wine vinegar
1 TBS Lemon juice
5 TBS premium olive oil
1 TBS minced Italian Parsley
salt and pepper to taste

- Chef Mick (Michaelangelo) Rosacci, --