Thursday, August 20, 2009

Vine-Ripened Tomato Salad with Parsley Vinaigrette

This salad is AWESOME!!! Make sure to have plenty of good crusty bread to dip into the juices - it's quite addicting!

Vine-Ripened Tomato Salad with Parsley Vinaigrette
Vegan Italiano, Donna Klein

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1 large garlic clove, fiely chopped
1 teaspoon Kosher salt
1 teaspoon sugar
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh flat-leaf parsley
6 small vine-ripened tomatoes (about 4 ounces each), cut into 1/2-inch thick slices

In a large bowl, whisk together the oil, vinegar, mustard, salt, and pepper; stir in the parsley. Let stand about 5 minutes to allow the sugar to dissolve. Add the tomatoes and toss gently yet thoroughly to combine. Let stand at room temperature about 15 minutes to allow the flavors to blend. Toss again and serve. Alternatively, cover and refrigerate a minimum of 3 hours, or overnight, and serve chilled or return to room temperature.

4 servings

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