Tomato Salad with Basil-Honey Vinaigrette

Tomato Salad with Basil-Honey Vinaigrette

Serves 6

This aromatic dressing also complements avocados and pears or melon. Some balsamic vinegars are sharper than others, so start with 3 tablespoons and add more as needed to taste. Do not use strong olive oil for this recipe or the balance of sweet and sour will be overwhelmed if you cannot find beefsteak tomatoes, any ripe, fresh variety will do. The vinaigrette can he made 6 hours in advance and the tomatoes can be sliced 2 hours in advance, but do not drizzle the vinaigrette over the tomatoes until just before serving.

FOR THE VINAIGRETTE:

3-4 tablespoons balsamic vinegar

3 tablespoons full-flavored honey

1 teaspoon salt

¾ cup (6 fl oz/180 ml) mild olive oil

½ cup (¾ oz/20 g) tightly packed chopped fresh basil

2-2½ lb (1-1.25 kg) ripe beefsteak or other flavorful tomatoes

To make the vinaigrette, in a small bowl, whisk together the vinegar, honey and salt. Add the olive oil and basil and whisk to blend well. Taste and adjust the seasonings.

Slice the tomatoes and arrange on a platter. Drizzle the vinaigrette over the tomatoes and serve.

From Williams-Sonoma Complete Entertaining Cookbook