Recipes at Cameo Designs
Marinated Tomato Salad
1 1/2   cups tarragon or 
white wine vinegar
1/2 teaspoon salt
1/4 cup finely chopped shallots
2 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
2 tablespoons extra virgin olive oil
6 plum tomatoes, quartered vertically
2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices
16 red cherry tomatoes, halved vertically
16 small yellow pear tomatoes,* halved vertically

*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

To prepare marinade, combine vinegar and salt in large bowl; stir
until salt is completely dissolved. Add shallots, chives, lemon juice
and white pepper; mix well. Slowly whisk in oil until well blended.

Add tomatoes to marinade; toss well.
Cover and let stand at room temperature 2 to 3 hours.

To serve, place 3 plum tomato quarters on each of 8 salad plates.
Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato
halves. Garnish each plate with sunflower sprouts, if desired.
(Or, place all marinated tomatoes on large serving plate.)
Makes 8 servings

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