5 Tomato Salad

 

• 2  tablespoons olive oil or salad oil
• 2  tablespoons white wine vinegar
• 1  tablespoon thinly sliced green onion or snipped fresh chives
• 2  teaspoons snipped fresh basil or 1/2 teaspoon dried basil crushed
• 1  teaspoon sugar
• 1/2  teaspoon Dijon-style mustard
• 1/4  teaspoon salt
• 3  roma tomatoes, sliced
• 2  medium red tomatoes, sliced
• 1  medium yellow tomato, sliced
• 1/2  cup red cherry tomatoes, halved
• 1/2  cup yellow cherry tomatoes, halved
•   Spinach leaves
• 1/4  cup crumbled feta, Gorgonzola, or blue cheese (1 ounce) (optional)
•   Freshly ground black pepper

For dressing, in a screw-top jar, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt. Cover and shake well. Chill, if desired.

To serve, arrange tomatoes on a spinach-lined platter. Shake dressing well; drizzle atop tomatoes. If desired, sprinkle

From Better Homes & Gardens