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Summer Harvest Tomato Salad

Source of Recipe


Sunset, August 1994






List of Ingredients



• 3 medium-size (about 1-1/2 lb. total) firm-ripe red tomatoes
  
• 3 medium-size (about 1-1/2 lb. total) firm-ripe golden (orange) tomatoes
  
• 1 small European cucumber
  
• 2 cups halved yellow pear-shaped tomatoes
  
• Fresh Mint Dressing (recipe follows)
  
• Fresh mint sprigs (optional)
  
• Salt and pepper
  
• *
  
• -- Fresh Mint Dressing --
  
• 3/4 cup loosely packed fresh mint leaves
  
• 1/4 cup extra-virgin olive oil
  
• 1/2 cup red wine vinegar
  
• 1 tsp sugar
  
• 2 cloves garlic, minced or pressed
  






Instructions



1. To make the Fresh Mint Dressing: Finely chop the mint leaves. Combine with the olive oil, red wine vinegar, sugar and garlic. Set aside.
   
   
2. To make the salad: Core the red and golden tomatoes. Slice the tomatoes crosswise into 3/8-inch-thick slices. Divide tomato slices equally among 8 plates, arranging in alternating colors along one side of each plate.
   
   
3. Peel cucumber; halve lengthwise and remove seeds, if necessary. Thinly slice cucumber crosswise into crescents. Mound next to the tomatoes on each plate. Mound the halved pear-shaped tomatoes beside the sliced tomatoes and cucumbers on each plate.
   
   
4. Drizzle equal amounts of dressing over vegetables. Garnish with mint sprigs; add salt and pepper to taste. Chill 1 to 4 hours.
   
   Serves 8