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Red, White and Blue Salad

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Description Edit

Featured for the Fourth! When fresh tomatoes are in season, I could literally live on this salad. The flavors just “sing!” and the colors are just right for the patriotic 4th (or 14th) of July.

  • From Chef June Jacobs,sdapted from Pierre Franey
  • Contributed by SF&SC Y-Group
  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Core the tomatoes and use a serrated knife to make thick slices.
  2. Peel the onions and slice them about ¼-inch thick.
  3. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
  4. Combine the vinegar, garlic, oil, salt and pepper.
  5. Blend well with a wire whisk.
  6. Crumble the cheese and add it into the dressing (which should be lumpy).
  7. Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.

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