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RECIPES

Tomato-Olive Dressing

Adapted from The Occasional Vegetarian cookbook

1 Tbsp Aunt Angie's Balsamic Vinegar of Modena
Pinch of salt
1/8 tsp freshly ground pepper
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 ripe Roma tomato, chopped
1 scallion, white and green parts, chopped
2 Tbsp chopped green olives
Mesclun salad greens

Combine vinegar, salt and pepper. Whisk in olive oil. Stir in tomato, scallion, and olives. Serve over mesclun or other salad greens.

Makes 4 servings

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