Marinated Campari Tomato Salad
- 1 1/4 cups white wine vinegar
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 cup finely chopped shallots
- 2 tablespoons finely chopped chives
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground white pepper
- 2 1/2 tablespoons extra-virgin olive oil
- 1 bag BC Hot House Campari Tomatoes on the Vine (2 pounds), quartered vertically*
- 2 yellow tomatoes (if available), cut horizontally into 1/2-inch slices
- 4 BC Hot House Sweet Bell Peppers (assorted colors will provide a great presentation!), cored, seeded and cut in 1/2-inch slices*
- 1 BC Hot House Long English Cucumber, cut in 1/2-inch slices*
Instructions:
Here’s a terrific summertime recipe that’s perfect for any barbecue, picnic or get-together. It’s easy to prepare, and with BC Hot House Campari Tomatoes, Sweet Bell Peppers and Long English Cucumbers, it will taste as good as it looks. Enjoy!
- To prepare the marinade, combine vinegars and salt in a large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended.
- Add tomatoes and peppers to marinade; toss well. Cover and let stand at room temperature 2-3 hours.
- Â Add cucumber and mix before serving.
- To serve, remove any remaining marinade (you can save it for later if you like) and place salad in a large bowl or serving plate.