Tomato salad

6 good sized tomatoes
3 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons chopped basil
3 tablespoons chopped mint

Salt and pepper to taste

Slice your ‘maters — about 1/2 an inch or so thick — and arrange in layers.

Whisk your oil and vinegar together, and then drizzle the oil/vinegar over each layer of slices.

Generously sprinkle each layer with the basil, mint, salt, and pepper.

Voila! Tomato salad.


Well ...
New blogger in town.

6 thoughts on “Tomato salad”

  1. Hmmmm. -Glances at the tomato pile on the counter-

    Well. Figured what I’m having for supper. Thanks. (The mint looks like an interesting addtion)

  2. Dear Chef LawDog–

    My fresh mint keeps dyin’ in the Texas heat, and buying fresh greens at the store costs me an arm, a leg, and perhaps my life, given that everybody’s sprayin’ e coli over their market veggies. My ‘maters are just beginning to recover from the Hell On Earth that was August in Texas, but my fruits are still kinda puny.

    What to do?

    [s]–Feckless in Foaht Wuth

  3. Hmmm. That sounds delicious but the ‘maters would have to be green just barely turning to orange for me. I love fried green ‘maters too.

  4. *Grin*

    That is some good stuff for sure!

    Do that with cucumber slices and get back to me.

    Wanna get high falutin – fix ‘maters & ‘cumbers salad.



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