Heirloom tomato salad with shallot vinaigrette
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar
2 tablespoon minced shallots
3/4 teaspoon salt
5 large heirloom tomatoes, sliced 1/2 inch thick
1 cup thinly sliced cucumber
1/4 cup fresh tarragon leaves
Shaved ricotta cheese
In a resealable jar, combine olive oil, vinegar, shallot, salt and pepper. Seal jar and shake to combine. Refrigerate up to five days.
Arrange tomatoes and cucumber on a serving platter, and top with tarragon and cheese. Drizzle with dressing just before serving.
This makes a beautiful dish to take to any gathering. Prepare everything at home and then put together right before serving.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.