Tomato and Herb Salad

Nice Tomatoes

I love growing tomatoes. I love all of  the different varieties that are available. Each with certain characteristics that make it special.  No matter were you live, in whatever climate, there is a tomato that will grow in your area. If you can't grow your own make sure that you support your local farmers market. There simply is no comparison between home grown tomatoes and supermarket tomatoes.

It seemed like a good idea in May to plant seven cherry tomato plants. I'm rethinking that now as I am overrun with cherry tomatoes. Not really so much of a hardship. I will likely plant the same number of plants again next year.

This salad is a perfect way to enjoy your bountiful harvest. There are very few ingredient in this salad so it is important to make sure that everything is very good quality.

I have used cherry tomatoes here, but any size would be fine.Halve the small tomatoes and quarter the larger ones.

I love the different colours in the bowl

Next step: Make the dressing. This is a very simple vinaigrette. Combine the oil and vinegar, mustard, salt and sugar. Whisk well to combine.

Chop the herbs. There is a lot of herbs in this salad. Add the herbs to the tomatoes.

Pour the dressing on top of the herbs

Toss the tomatoes and herbs gently to combine.

Eat right away or put into fridge for and hour before eating. This salad tastes best at room temperature.

So fresh and tasty. Tastes like summer.

Watch me make it on Youtube 

4-6 cups tomatoes(I like to use cherry or grape tomatoes, halved or quartered)
1 cup fresh parsley, chopped
1 cup fresh basil, chopped( can substitute 1 teaspoon of dried basil if fresh is not available)
 1 teaspoon salt
1/2 teaspoon dry mustard
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar
1/4 teaspoon freshly ground pepper

Halve or quarter the tomatoes. Combine the oil, vinegar, mustard, sugar, salt and pepper. Chop the parsley and basil, add the herbs to the salad. Pour the dressing on top of the salad. Toss, gently to coat the tomatoes. Serve immediately, or place salad into the fridge for up to an hour before eating. This salad tastes best at room temperature.