Creole Tomato Salad
Bring this salad to the table and it will always be a hit!
Servings: 8
Ingredients
- 1 extra-large (.38 ounce) beef bouillon cube from a 2.3 ounce package
- 2 tablespoons of water
- 3 pounds Campari tomatoes quartered
- 1 bunch green onions roots trimmed and finely chopped
- 1 medium shallot finely chopped
- ½ teaspoon dried thyme
- ¾ teaspoon dried basil
- 4 cloves garlic minced
- ½ cup Extra-virgin olive oil
- ¼ cup red wine vinegar
- Tabasco to taste (optional)
- kosher salt and freshly ground black pepper to taste
Instructions
- In a small bowl, combine the bouillon cube and water. Microwave on high for one minute. Allow the bouillon cube to dissolve in the water; set aside to cool to room temperature.
- Place the tomatoes in a large bowl. Add the green onions, shallot, thyme, basil and garlic; toss to combine. In a separate medium bowl, whisk together the oil, vinegar, and bouillon mixture. Pour the vinaigrette over the tomatoes and gently toss to coat the tomatoes completely. Season to taste with Tabasco, kosher salt and freshly ground black pepper. Enjoy!
Notes
Salad is best when served immediately.
Nutrition
Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.02mg | Sodium: 130mg | Potassium: 432mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1435IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg
