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Thursday, July 17, 2008

Heirloom Tomato Salad with Mint or Basil

This recipe is out of this world! The garnish/dressing are such wonderful compliments to a ripe summertime heirloom tomato. We use mint, and bottled the dressing to keep in the fridge. We don't cut-up 8-12 tomatoes at a time, just one at a time and pull out the already made dressing. Please try it, you won't be dissapointed.


8-12 very ripe firm tomatoes
1-2 tbsp torn fresh basil leaves or chopped fresh mint
salt and freshly ground black pepper
sprinkle of sugar

Ballymaloe French Dressing:
2 fl oz wine vinegar
6 fl oz extra virgin olive oil or a mixture of olive and other oils

1 level tsp mustard (Dijon or English)
1 large clove garlic
1 scallion or small spring onion
sprig of parsley
sprig of watercress
1 level tsp salt (do not omit)
freshly ground black pepper


1. Remove the core from each tomato and slice into three or four rounds (around the equator) or into quarters. Arrange in a single layer on a flat plate.
2. Sprinkle with salt, sugar and several grinds of black pepper.
3. Sprinkle with chopped mint or torn basil.
4. Put all the dressing ingredients in a bowl and mix.
5. Toss immediately in just enough dressing to coat the tomatoes and taste for seasoning.
5. Tomatoes must be dressed as soon as they are cut to seal in the flavour.

Courtesy: Darina Allen

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