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| Southern Tomato Salad
1 large tomato
1 large onion
2 cloves garlic
6 stuffed olives
6 pitted black olives
2 slices of bread, torn into small soft crumbs
Oil
Vinegar
a pinch of tarragon or use tarragon vinegar
salt and pepper to taste
Chop the tomato, onion, garlic, and olives very fine and place them in a salad bowl. Add the bread crumbs, and toss it a little. Mix enough oil and vinegar to bind the salad together, about 3 tablespoons of oil and 1 tablespoon of vinegar, and season it with tarragon, salt and pepper.
Pour the oil vinegar mixture over the salad, toss, taste and correct seasonings. Cover the bowl with plastic wrap and refrigerate several hours or overnight. Serve very cold on lettuce or toss the salad with about 1 cup of crisp, broken salad greens. Serves 4. |
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