Five Large Tomatoes Cored And Cut Into 1/2 Inch Thick Wedges
A Teaspoon Of Chopped Fresh Thyme
Two Tablespoons Of Chopped Fresh Basil
Two Tablespoons Of Chopped Fresh Italian Parsley
Two Teaspoons Of Dijon Mustard
1 1/2 Tablespoons Of Spanish Sherry Vinegar
1/2 Cup Of Olive Oil
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Into a salad bowl, add the sherry vinegar and the mustard. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until a smooth consistency is achieved. Add the fresh thyme, the sea salt, and the ground black pepper. Mix well to combine these ingredients with the dressing. Taste and add more sea salt and/or ground black pepper, if desired.
Add the tomatoes, basil, and parsley. Toss to coat the tomatoes with the dressing. Refrigerate for at least an hour before serving.
Add black olives and/or crispy Spanish chorizo sausage for an added treat.