Monday, July 2, 2012

Vegan Tomato Salad with Shallot Vinaigrette

Tomatoes are in season! I buy them year round anyway, but they are especially good when they are in season where I live. They just seem extra sweet. I try to use them in everything I can. This is on of my all time favorite salads. Serve it on a hot day with a ice cold white wine and it just hits the spot! You can serve it in jars on a picnic, or serve it gourmet style with a nice meal. 

I actually have a tip for you all today. I get asked a lot how I cook so many things and keep the kitchen organized. My trick: Mise en place. If you are not familiar with what Mise en place is, it is used in professional kitchens to refer to organizing and arranging the ingredients that a cook will require for the menu items that he or she expects to prepare during his/her shift. Here is a small picture of how I prepare my Mise En Place. 
I hope this tip helps you in the future too!


Gluten Free Tomato Salad with Shallot Vinaigrette.
Bon App├ętit | May 2012


3 tablespoons minced shallots
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 ripe tomatoes, cut into 1/2" slices
2 tablespoons capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces



Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. 
Gradually whisk in oil to blend. Set vinaigrette aside.

Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. 



Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

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