Tomato Salad “Fines Herbes” from The Robert Carrier Cookbook by Robert Carrier
Place large, firm, ripe tomatoes in boiling water for a few minutes. Peel and cut each tomato in even-sized thick slices. Re-form tomatoes and place them in a rectangular or oval hors-d’œuvre...
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Ingredients
- 6-8 tablespoons olive oil
- vinaigrette sauce
- salt
- freshly ground black pepper
- 2-3 tablespoons wine vinegar
- 8 tablespoons finely chopped parsley
- 8 large ripe tomatoes
- 4 tablespoons finely chopped onion
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped basil
- 1 tablespoon finely chopped garlic
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