I'm going to miss these beauties in the middle of January. These tomatoes are so sweet and succulent, plucked from the garden. They're an instant, delicious lunch. I had some leftover baguette, which could be toasted, then cut into chunks, but I was too lazy (or hungry) to toast them and my salad was still fabulous. Throw in a handful of fresh basil, some olives and a couple of chunks of goats cheese, toss with a red wine vinegar and voila! the perfect lunch.
1 tablespoon of red wine vinegar
1 clove of garlic, minced
1 teaspoon of Dijon mustard
Salt and pepper
4-6 tablespoons olive oil
For the Salad;
1/2 multi grain baguette diced, toasted (optional)
4-6 tomatoes, sliced in quarters
A handful of fresh basil
A scattering of black olives
4 oz goats cheese, crumbled
1 tablespoon of very finely diced red onion (optional)
Toast the baguette and chop into a dice. Very finely dice the red onion, if using.
To make the dressing mix together the mustard, vinegar, salt and pepper, add the olive oil one tablespoon at a time and whisk until thoroughly combined.
Place all the salad ingredients into a bowl and pour over the dressing. Toss together. That's it! Enjoy lunch.