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Amy’s Fresh Tomato Salad

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3 Fresh large vine-ripe Tomatoes, do not refrigerate
Fresh Herbs (whatever you have around or in the garden, tarragon, chervil, basil, chives, thyme)
Expensive olive oil
Champagne Vinegar
Coarse French Mustard
Salt and Fresh Pepper

Slice or chop tomatoes, depending on how you want to present them... If they’re a side dish, chop, if they’re an appetizer, slice.

Make a dressing that is two parts olive oil to one part champagne vinegar.  Add a tiny bit of French coarse mustard and any chopped fresh herbs you have.  Mix well with a fork.

Drizzle the dressing on the tomatoes (don’t overdress).  Sprinkle a little bit of coarse salt and fresh pepper on top.  Let stand for five minutes, then toss and serve.  

(AE)

 

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