In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.
I used two kinds of heirloom tomatoes and a couple of small Roma tomatoes, and the salad was beautiful.
Perfect with Cajun "Chicken" Alfredo. I based this *very* loosely on Emeril's Heirloom and Creole Tomato Salad, found at http://www.emerils.com/recipes/by_name/heirloom_and_creole_tomato_salad.html
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (61%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 27.2mg||1 %|
|Potassium 350.7mg||9 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 5.1g|
|Protein 1.4g||2 %|
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Calories per serving: 75
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