Quick Tomato Salad
- 2 teaspoons red wine vinegar
- 4 tablespoons olive oil
- 3 sprigs fresh thyme, leaves stripped and lightly chopped
- Salt and freshly ground black pepper
- 1 pint heirloom cherry tomatoes, halved lengthwise
In a large bowl, add the vinegar, oil, thyme, a pinch of salt and a grind or 2 of black pepper. Whisk until the salt is dissolved. Taste and adjust salt, if needed. Add the tomatoes and toss until coated. Let sit at room temperature for 5 minutes before serving.
Recipe courtesy of Sunny Anderson, 2010