Multi-tomato salad - country living

6 servings

Ingredients

Quantity Ingredient
1 large Ripe red tomato
1 large Ripe white tomato
1 large Ripe golden or orange tomato
6 To 8 mini yellow pear tomatoes or yellow cherry tomatoes, halved
1 small Cucumber, sliced
Pesticide-free nasturtium flowers (opt.)
Fresh chervil or basil sprigs (opt.)
⅓ cup Extra-virgin olive oil
1½ tablespoon White-wine vinegar
¼ teaspoon Salt
¼ teaspoon Dijon-style prepared mustard
⅛ teaspoon Ground black pepper

Directions

1. Core and slice the red, white, and golden tomatoes. On a round serving plate, alternate the tomato slices. Top with yellow pear tomato halves.

2. Arrange cucumber slices around the edge of the plate. Garnish salad with nasturtium flowers and sprinkle with chervil sprigs, if desired. Cover and refrigerate. 3. Just before serving, in a jar with a tight-fitting lid, place oil, vinegar, salt, mustard, and pepper; cover and shake until well mixed.

Drizzle mixture over the tomato salad and serve immediately.

Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>

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