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Tomatoes in Garlic & Basil Vinaigrette




Source of Recipe


Internet


List of Ingredients




Garlic and Basil Vinaigrette:
2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, finely chopped
pinch of salt
1/4 cup extra-virgin olive oil

fresh basil sprigs
French baguette or country bread


Recipe



Peel and stem the tomatoes. Slice them into rounds, about 1/2-inch thick. Arrange them in a 9-inch serving dish.

Garlic and Basil Vinaigrette: Pour the vinegar into a small bowl. Add the garlic, basil and a pinch of salt. Whisk in the olive oil. Pour over the tomatoes. Cover and refrigerate for at least 1 hour before serving.
Remove the tomatoes from the refrigerator 15 to 30 minutes before serving. Arrange the tomatoes on salad plates and top with some of the juices. Garnish with basil sprigs and serve with a baguette or country bread.
Serves 4.

Variation: Use a combination of red and yellow tomato slices and tuck fresh mozzarella slices in between the tomatoes.

Crisp bacon, lettuce, fresh tomato, and lightly toasted French bread croutons transform the much-loved BLT into a salad meal-in-one. A zippy dressing of mayonnaise, basil, garlic and white wine vinegar tossed with the salad adds extra zest and flavor.