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

Cook oil, vinegar, salt and pepper in small skillet over medium heat until simmering, about 1 minute.

Last night Peter decided to take our youngest son camping which left myself and our youngest daughter to enjoy a girls night in. I will confess that far too much of that girl time was spent with ...

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

(Sherry vinegar is my favorite, but you're welcome to use balsamic, white or red wine or even cider vinegar instead.) ... For the tomato vinaigrette: Preheat the oven to 425 degrees.

1. In a pint jar, whisk together lemon juice, olive oil, balsamic vinegar and honey. 2. Season with salt and pepper. 3. Whisk or seal and shake until dressing is blended. 4. Cut tomatoes in half ...

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 ...