Salads are usually a hit with everyone, especially those who are trying to whittle down their waist size. Just be careful about the deceptive extras you might add that aren’t so kind to the waistline. I’m always willing to try a new recipe once, and even a second or third time to fix what I didn’t like the first time. Then, again, I’m always surprised that a salad I liked and didn’t think that others would, becomes a new family favorite. So, you never know and it’s worth the effort to try your inspiration on others.
Here’s a quick and delicious recipe for some of our wonderful North Texas tomatoes.
Tomato Salad with Shallot Vinaigrette, Capers and Basil
Recipe adapted from Bon Appetit, May 2012
Ingredients
3 TB minced shallots
3 TB red wine vinegar
½ tsp Kosher salt plus more
½ tsp granulated sugar
½ cup extra-virgin olive oil
5 large ripe tomatoes cut into ½ inch slices
2 TB capers, rinsed and dried if preferred
Black pepper
Approximately 10 basil leaves, torn into ½ inch pieces
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Mason jar with lid
Large platter
Instructions
Make dressing by combining shallots, vinegar, salt and sugar in the mason jar. Shake well until combined and set aside. (Thank you Julia Child)
Arrange tomato slices on the platter. Sprinkle capers over them and season with salt and pepper. Garnish with the fresh basil. Shake up the dressing and drizzle it over the salad.
Kathryn’s Texas Kitchen will share another quick supper recipe.
Until next time…
Bon appétit!