Mediterranean tomato salad

Serves 8

6 pounds assorted heirloom tomatoes
(Cherokee purple, Italian ice, Evergreen, Brandywine, Valencia, Green Zebra, Sungold, and Mister Stripey)
2 pounds cucumbers
1 large red onion
1 ounce fresh basil
8 ounces crumbled feta cheese
2 cups red wine vinaigrette
Dice tomatoes, slice cucumbers, julienne red onion, and chiffonade basil then place into a medium bowl. Add feta, vinaigrette, and toss. Serve in chilled bowl.


1 cup EVOO
¼ cup red wine vinegar
1 tbs balsamic vinegar
1 tsp Dijon mustard
3 minced garlic cloves
½ tsp herbs de Provence
2 tbs chopped basil
1 tbs chopped Italian parsley
¼ cup granulated sugar
Salt and pepper to taste
Combine all ingredients except for extra virgin olive oil in a food processor. Pulse until pureed. Add extra virgin olive oil slowly to emulsify.

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