"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Tomato Salad with Champagne Tarragon Vinaigrette Recipe

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This recipe for Summer Tomato Salad with Champagne Tarragon Vinaigrette, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Elfner
Added: Thursday, September 4, 2008


1- 16 oz. package BelGioioso fresh mozzarella, Cubed
1 European (seedless) cucumber, cut into eights and diced
4 Roma Tomatoes, diced
*Make sure above ingredients are approximately all the same size

Champagne Tarragon Vinaigrette
c. Champagne vinegar (or 1/3 c. white wine vinegar)
c. olive oil
1 tsp. chopped fresh tarragon
1 tsp. Kosher salt
tsp. white pepper
1 tsp. ground mustard

Cube Mozzarella and place in a small bowl. Refrigerate until ready to serve.
Combine cucumber and tomatoes in a medium size bowl and set aside.
In a small bowl combine all ingredients for vinaigrette and whisk until emulsified.
Pour dressing over vegetables and allow to marinate for at least one hour.
When ready to serve salad, toss in cubed mozzarella and stir to combine.
Serve in a hollowed out roma tomato for a dramatic presentation or place in desired serving dish and enjoy!




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