The Taste of Summer's Bounty {Recipe: Garlic Basil Dressing with Tomatoes}

This is a great summer salad when there are plenty of vine ripe tomatoes and fresh basil available. We enjoy this salad with sliced fresh mozzarella and a baguette, it
makes for a light, cool meal for hot summer days. 

Garlic Basil Dressing with Tomatoes

This is an adaptation of a recipe found in a my Cookwise Cook Book by Shirley O. Corriher. 

1 garlic clove

1 shallot

2 tablespoons red wine vinegar

3/4 teaspoon sea salt (or to taste)

1/8 teaspoon fresh ground pepper

2 tablespoons Dijon mustard

1 teaspoon sugar

3/4 cup olive oil*

15 basil leaves

Place garlic clove and shallot in a food processor or blender and mince. Add the vinegar, salt, pepper, mustard and sugar. With the processor or blender with the lid on and fill lid removed, slowly pour in the olive oil. Add the basil and pulse until basil is coarsely chopped. Drizzle over freshly sliced tomatoes. 

*Original recipe uses canola, corn, or vegetable oil. I prefer olive oil, but it is a bit thicker than the other oils, especially when refrigerated. 

Makes about a cup of dressing 

Note: The Cookwise Cook Book serves this dressing over 1-1/2 pounds of fresh green beans cooked to crisp tender in a pot of boiling water with 1 tablespoon sugar and 1 tablespoon salt. After the green beans are cooked to crisp tender (about 6-7minutes), drain and plunge into ice water to stop the cooking. Refrigerate until cold, then toss with the amount of dressing to taste. Add tomato slices on top, drizzle with a bit more dressing and serve. 

Enjoy!