Tomato Salad of Tiny Tomatoes
Recipe courtesy of
Deborah Madison
- Yield:
- 4 to 6 servings
Ingredients
Directions
Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired.
Copyright 1997, Deborah Madison, All Rights Reserved
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