CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING

CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING

4 to 6 servings

 

Dressing

  • 3 tablespoons red or white wine vinegar
  • 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar substitute
  • ¼ cup extra virgin olive oil or other salad oil (corn, canola, or safflower oil)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons minced parsley (no stems)
  • 1½ teaspoons finely snipped fresh basil leaves (no stems) or ½ teaspoon dried basil leaves
  • 1½ teaspoons finely snipped fresh oregano leaves (no stems)
  •   or ½ teaspoon dried oregano leaves
  • 2 to 3 cups cherry or grape tomatoes, each cut in half lengthwise (may leave whole if
  •   tomatoes are very small)
  • 2 to 3 tablespoons thinly sliced green onions (include some green tops)
  • Crisp Boston, bibb, or red or green leaf lettuce as desired, rinsed, dried, core removed,
  •   and separated into separate leaves
  • Sprigs of fresh basil and oregano for garnish

 

In a small bowl, combine vinegar and sugar.  With a wire whisk, gradually whisk in oil until mixture is smooth and well blended.  Season with salt and pepper to taste.  Stir in parsley, basil, and oregano; set aside.

Prepare tomatoes and green onions.  In a medium bowl, combine tomatoes and green onions.  Add desired amount of dressing, tossing mixture gently but well to coat tomatoes thoroughly.  Cover and marinate tomatoes for at least one hour at room temperature.  Just before serving, adjust seasoning to taste.

To serve, arrange lettuce leaves on 4 to 6 salad plates.  With a slotted spoon, spoon  tomato/onion/herb mixture onto each lettuce-lined  salad plate, dividing evenly.  May drizzle a small amount of marinade over each salad, if desired.  Garnish each salad with a sprig of fresh basil and oregano.

Variations: Add 1/3 cup chopped celery to tomato mixture. Add 1/3 cup chopped green or sweet yellow pepper or a combination to tomato mixture.

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