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Fresh Herb Tomato Salad

From Barbra Crumpacker

Ingredients:
Fresh Herb Tomato Salad

Salad:

3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)

1 Vidalia or other sweet onion, thinly sliced and separated into rings

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon thinly sliced fresh mint

2 teaspoons chopped fresh chives

1 tablespoon chopped fresh parsley

¼ cup crumbled feta cheese

Vinaigrette:

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon minced fresh garlic

Directions:
To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt and pepper. Top with mint, chives and parsley.

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To prepare vinaigrette, combine oil, lemon juice, vinegar, mustard, and garlic in a bowl; whisk vigorously. Drizzle vinaigrette over salad, and serve at room temperature.

Yields: 4 servings. 73 calories; 5 grams fat; 1.5 g fiber; 185 mg sodium

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