Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews
We live for ripe summer tomatoes, and there's no better way to eat them than tossed with lemon juice and fresh herbs to intensify their flavor.
Recipe information
Total Time
15 minutes
Ingredients
1 Tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/4 cup extra virgin olive oil
2 lb. tomatoes (preferably heirloom), cut into wedges
2 cups small flat leaf parsley sprigs
1 cup mint leaves, torn
1/2 cup dill leaves, torn
3 Tbsp finely chopped chives
Preparation
Step 1
Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
Step 2
Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.
Recipe notes
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