Recipe courtesy of Michele Urvater

Tomato Salad

  • Level: Easy
  • Yield: 4 servings
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4 tablespoons olive oil

1 teaspoon Dijon mustard

1 1/2 tablespoons red wine vinegar

Salt and freshly ground black pepper

4 medium vineripened tomatoes, thinly sliced

Chopped chives, parsley and basil

Sliced pitted black olives


  1. Combine olive oil, mustard and vinegar; season with salt and pepper. Set tomatoes in a shallow pan, pour dressing over top and garish with chopped herbs and sliced black olives
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