Fresh Tomato Salad filled with Vegetables
(with Julia Child's Basic Vinaigrette)
As shared from the kitchen of Once Upon a Plate
4 whole, fresh tomatoes, top one-quarter of each tomato sliced off of each. Tomatoes hollowed out (melon ball tool, or sharp-tipped spoon works well) Leave fleshy wall of tomato intact.
Vegetables of your choice; such as:
Any of the following, finely diced or chopped (cooked or raw)
sweet red or green peppers
hot peppers/chilies, minced
Any of the tollowing:
Cooked black beans, kidney beans, garbanzos, etc. (may use canned, rinsed)
Cooked: rice, couscous, barley or other cooked grains, small pasta such as orzo, etc.
Optional: Fresh herbs of your choice, finely chopped
In a bowl toss vegetables with a few tablespoons (or more) of the vinaigrette, scoop vegetable filling into hollowed out tomatoes. Place tomatoes on tender lettuce leaves if desired and serve. Pass additional vinaigrette at the table.
Julia Child's Basic Vinaigrette
1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper
Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Yield: About 2/3 cup, serving 6 to 8
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