In a food processor or blender, combine the tomatoes, vinegar, basil, thyme and mustard. Blend until smooth. Store, covered, in the refrigerator, for up to 2 days.

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

Whisk tomato, shallot, lemon juice, basil, oil, and ¼ teaspoon (1.5 grams) salt in bowl. Season with salt and pepper to taste. Transfer asparagus to serving platter and drizzle with vinaigrette.

This dish is from Food and Wine Magazine. Corn, Tomato and Basil Salad with Mustard Vinaigrette. Recipe tested by Jan Uebelherr. Makes 4 to 6 servings. 3 ears of corn, shucked (to yield about 3 ...

1 bu Thai basil; Juice and zest of 1 lemon; 1/2 cup EVOO, divided; Kosher salt and fresh ground black pepper to taste; Instructions . In a sauté pan on high heat, coat the pan with ¼ cup evoo and add ...

Place lettuce in a large serving bowl, or platter. Sprinkle chopped onion over lettuce. Arrange wedges of tomato on top, and set aside. For vinaigrette, in a small bowl, whisk together the vinegar ...

Jamie Protich from The Front Porch made Tomato Basil Vinaigrette. The Front Porch is located at 108 Center Ave. Dickson, TN 37055. They are open for lunch 6 days a week 11am-2pm and closed on ...

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