| Tomato Orange Salad | | | | | | | | | | | | | | | | | | | | 8 ripe plum tomatoes | | | 1/3 cup orange juice | | | | | 1 tsp salt | | | | 4 tbsp olive oil | | | | | | Pepper to taste | | | | Zest of one orange | | | | | | 1/4 cup tarragon vinegar | | | | | | | | | | | | | | | | | | | | | Cut tomatoes into eighths. In a bowl, mix tomatoes, salt, pepper, vinegar, orange juice and 2 tbsp olive | | oil. Refrigerate at least 2 hours. To serve, drain tomatoes and toss in remaining 2 tbsp olive oil. | | Sprinkle with orange zest. It is important to drain the tomatoes well after refrigeration. | |
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