22
Shor e l i n e S
|
2015 Vol :2
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Marinated Tomato Salad
Makes 8 servings
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil
3 pounds firm-ripe assorted
tomatoes
¼ cup chopped fresh mint
¼ cup chopped fresh basil
Salt and pepper to taste
1. In a small bowl, whisk together
vinegar and oil. Slice tomatoes 1/3
inch thick. Arrange in layers in an
airtight container, drizzling vinegar
mixture and sprinkling with herbs, salt
and pepper evenly over each layer.
2. Cover and chill at least 30
minutes or up to 2 days. Bring to
room temperature before serving.
