This dish is one of my absolute favorites to make year round. Simple ingredients that just about every home will have, will come together to make an absolutely amazing meal be successful! My last shopping spree involved finding a huge deal on tomatoes that simply had to come home with me. Use as-is, on top of salad, roasted breast of chicken, steak, salmon or simply for an appetizer - this is versatile and so very healthy!
This recipe is designed to feed 4-6 people and/or for meal-planning. I wrote this recipe in a way that it would be easy to scale it down, if necessary.
6 C Tomatoes, diced (must be nice and firm) 1 C Red Onion, finely diced 4 Scallions, chopped
DRESSING BASE: 3/4 C Balsamic Vinegar
1/2 C Red Wine Vinegar
1/2 C Extra Virgin Olive Oil
3 TB Dijon mustard
3 TB Garlic, minced
2 TB Basil, chopped
2 TB Oregano, chopped
2 TB Thyme
1 TB Kosher Salt
1 tsp Black Pepper
In a medium-sized mixing bowl, you will mix up your prepped tomatoes, onions and scallions. Any juices left on the cutting board from chopping your vegetables should go into this bowl also.
In another medium-sized mixing bowl, add all of your dressing-base ingredients. If you are lucky to have an immersion blender, this will make life easier. Blitz this dressing until well-combined. If you have a normal whisk, you will need to mix this well in order to break down the Dijon and dissolve the salt/pepper.
Marry the two bowls and toss well. You can use this right away or let this chill in the refrigerator for a couple hours before using this. For added flavor, toss in some freshly grated parmesan cheese. Garnish with curly parsley.