Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Heirloom Tomato Salad with Two Vinegars

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Heirloom Tomato Salad with Two Vinegars Empty Heirloom Tomato Salad with Two Vinegars

    Post by Lobo Thu 14 Jan 2016, 11:50 pm

    Heirloom Tomato Salad with Two Vinegars Img47l
    Heirloom Tomato Salad with Two Vinegars
    Heirloom Tomato Salad with Two Vinegars Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 4
    Available in a wealth of sizes and colors— yellow, orange, zebra striped—heirloom tomatoes are one of the glories of summer. Splash them with a double dose of bright vinegars, and they’ll really shine. Other fresh herbs can replace the oregano: try 1 tsp. chopped thyme or rosemary, 1 Tbs. chopped flat-leaf parsley or 2 to 3 Tbs. chopped basil.






    • 634

    Ingredients:


    • 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors

    • 1/4 to 1/2 tsp. sugar
    • Salt, to taste
    • 2 green onions, both white and light green portions, chopped
    • 2 garlic cloves, minced (optional)
    • 2 tsp. minced fresh oregano, or to taste
    • Balsamic vinegar, to taste
    • Sherry vinegar or white wine vinegar, to taste
    • 3 to 5 Tbs. extra-virgin olive oil
    • Country-style bread for serving

    Directions:

    Slice the tomatoes, capturing their juices. Layer the tomatoes on a platter, sprinkling them with the sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them.

    Drizzle lightly with balsamic vinegar and sherry vinegar and then drizzle generously with the olive oil. Let stand at room temperature until ready to serve, up to 2 hours. Serve with bread for sopping up the juices. Serves 4.

    Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

      Current date/time is Thu 28 Mar 2024, 10:14 am