Wednesday, July 11, 2018

Tomato Salad with Parsley and Shallots

This was a another simple salad that I served during a wine tasting for Murrietta's Well. But I'll tell you more about that soon. 

This salad is one of my favorite, easy-to-make dishes for summertime suppers on the patio. When tomatoes are in season, you'll often see this, insalata caprese, or a peach-tomato salad on our table.

Ingredients serves 4 as a sidedish or 2 as an entree
  • 2 to 3 shallots, minced
  • 1 t freshly squeezed lemon juice
  • ½ C olive oil
  • fleur de sel
  • freshly ground pepper
  • 5 to 6 ripe heirloom tomatoes, sliced ½" thick
  • fresh parsley, roughly chopped
  • capers for garnish

In a small mixing bowl, whisk together shallots, lemon juice, and olive oil. Season to taste with salt and pepper.

Arrange tomatoes on a serving plate. Drizzle shallot dressing over tomatoes and scatter parsley and capers on top. Serve immediately.

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