Tomato Mint Salad
serves 4-6
Orange juice and balsamic bring out the natural sweetness of ripe tomatoes and mint perks up the whole dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 1/2-ounce bunch fresh mint
1/4 cup extra-virgin olive oil
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 clove garlic, pressed or minced
4 to 6 (depending on size) perfectly ripe tomatoes
prep: 10 minutes
total: 1 hour 10 minutes
non-metallic serving bowl
1. Pick the leaves from the branches of mint, wash thoroughly and chop finely.
2. In a non-metallic serving bowl, mix the mint leaves with the olive oil, orange juice, vinegar, garlic, salt and pepper.
3. Slice the tomatoes and place in the dressing, turning the slices so that they are evenly coated. Refrigerate for at least 1 hour before serving.
