Summer Tomato Salad
6 tomatoes, cut into 1/4 inch chunks (2 lbs)
¼ red onion, minced
1 bunch basil, chiffonade (2 oz.)
For the dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
½ lemon, zest and juice
1 clove of garlic, grated
½ tsp coriander
½ tsp salt
½ tsp ground black pepper
Cut tomatoes into 1/4 inch chunks; mince onion; chiffonade basil.
Make the dressing:
Zest lemon; juice lemon (over a mesh strainer to catch seeds); grate garlic.
In a small bowl, combine all dressing ingredients; whisk to combine.
Toss tomato mixture with dressing until combined.