Stir warm dressing and drizzle over salad, dividing evenly on 2 plates. Sprinkle with cheese. Garnish each with 5 basil leaves. Serve immediately while vinaigrette is still warm.

Cayenne pepper brings a hint of fire to this summer salad that stars fresh tomatoes, cool cucumbers, bell peppers, and red ...

You might not think of tomatoes when you think of Indiana, but few states produce more. This summery salad is an ode to the ...

It’s a vibrant symphony of textures and tastes: the salty, chewy perfection of grilled halloumi, the sweet burst […] ...

Learn how to make this balsamic vinaigrette. So. We didn't try to make a healthy or well balanced or any other kind of model of good eating dinner for us girls.

Finish tomato vinaigrette by stirring in mustard, lemon zest and juice, and champagne vinegar. Add 2 tablespoons oil and shake pan vigorously to emulsify vinaigrette. Spoon tomato vinaigrette over ...

For Balsamic Reduction: Combine vinegar and sugar in a small sauce-pan. Bring to a boil over medium-high heat and simmer 15 minutes, until syrupy and reduced by two thirds.

Few fresh foods are more tempting than a tomato in season. The only “preparation” it needs is to be pulled off the vine, sliced, drizzled with olive oil and sprinkled with salt. Done!