Created by: Luvcookn
Created on August 17, 2013
Categories: Fresh Tomatoes, Lunch, Salads, Vegetable Salad, Side Dishes, Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Brunch, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Ice Cream Maker, Diabetic, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch (more)
Tomato Platter With Fresh Basil Vinaigrette
"These are tomatoes from my garden and thought a nice basil or mint vinaigrette would be lovely with these beauties."
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Prep Time: 10mPT10M
Cook Time: 0mPT0M
I halved the recipe for 2 and used basil and wow, we loved this. Awesome vinaigrette!!!.
- 2 1/2 pounds tomatoes (4 large beefsteak or heirloom tomatoes)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 tablespoon white wine (optional)
- 1/2 tablespoon fresh basil or mint, minced
- 1/4 cup olive oil (extra-virgin)
- Salt & pepper to taste
- Fresh basil, mint leaves or parsley for garnish
What You Will Need
No special items needed.
In bowl, whisk together the mustard, lemon juice, wine and basil or mint.
Slowly whisk in oil, beating continuously until the dressing is thoroughly blended.
Add salt & pepper to taste; refrigerate.
Just before serving, slice the tomatoes.
Arrange tomatoes on platter.
Drizzle the vinaigrette over tomatoes, add garnish and serve.
- Serving Size: 1 (168.8 g)
- Calories 149
- Total Fat - 13.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 19.4 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.9 g
- Sugars - 4 g
- Protein - 1.4 g
- Calcium - 16.9 mg
- Iron - 0.5 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg