FEEDS: 3-4

WHAT YOU'LL NEED:

• 3 ripe tomatoes of medium size, diced
• 1/2 C. olive oil
• 1/4 C. cider or red wine vinegar
• 2 T. Dijon mustard
• 1/4 C. - 1/2 C. fresh chopped basil

LET'S COOK

Pile the diced tomatoes on a serving plate.

In a mixing bowl, whip together the oil and vinegar. Add the mustard and whip to emulsify the dressing. Pour all the dressing over the diced tomatoes.

Finish the dish by scattering the basil over everything. Serve with a crust of bread, which you should use to sop up the remaining juices.

MORE IDEAS:

Substitute chopped parsley for the basil for more great flavor.

This salad is also quite good when tossed with a small head of romaine that's been chopped.