Salad with Tomato Vinaigrette
6 heirloom tomatoes (yellow, red, and green), cored and thickly sliced
6 peppers (yellow, red, and green), cored, seeded and thinly sliced
1 red onion, thinly sliced
1/4 cup fresh basil leaves, finely chopped
1/4 cup aged balsamic vinegar
1 tsp. Dijon mustard
1 tsp. sea salt
1/2 tsp. ground black pepper
1/4 cup extra virgin olive oil
1 red ripe tomato, thinly sliced
On 8 plates, arrange the tomatoes and peppers, add the red onion and basil.
In the bowl of the food processor, whisk together the balsamic vinegar, mustard, tomato, 1 Tbsp. of basil, salt, and pepper. Drizzle the olive oil in. Drizzle the dressing over the vegetables and serve.