Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil. Yield: 4 servings Converted by MC_Buster. Per serving: 971 Calories (kcal); 108g Total Fat; (98% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9386 Converted by MM_Buster v2.0n.
