1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon dry white wine
1 tablespoon fresh minced basil or mint
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 to 8 Beefsteak tomatoes
- In a bowl, whisk together the mustard, lemon juice, wine and basil or mint. Slowly whisk in the oil, beating continually until the dressing is thoroughly blended. Add salt and pepper to taste, then refrigerate. Just before serving, slice the tomatoes. On a large platter, lay them out in a decorative pattern. Drizzle the vinaigrette over tomatoes, add garnish and serve.
Many heirloom tomatoes, especially beefsteak varieties, look and taste great when served on a platter and drizzled with this simple but tangy vinaigrette dressing. Needed are 6 to 8 large beefsteak tomatoes, approximately 4 pounds total. For garnish try fresh basil, mint leaves or parsley.