Recipe courtesy Food Network Magazine
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Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Photograph by Antonis Achilleos
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Photo: Tomato-Herb Salad Recipe
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By HelenNT
Surrey, BC
on July 20, 2012
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Great, tasty salad to have when tomatoes are plentiful. We used parsley, thyme, basil and chives for the herb component, and probably used a bit more than the receipe called for. The whole recipe makes quite a lot - enough for 8 as a side dish. We made 1/2 recipe and had plenty of leftovers which weren't quite as good the next day (our tomatoes were very ripe and got quite soft, so will make less next time. Look forward to making this one again throughout the summer.
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