1/4 cup good quality balsamic vinegar
1/4 cup sweet red wine
1/8 cup water
1/4 cup olive oil(feel free to try less it might be just fine)
1 tablespoon Dijon mustard or coarse brown mustard
1 clove garlic, peeled and forced through a press
1/8 teaspoon salt
pinch of organic sugar- a pinch of sugar in almost anything makes it better
freshly ground black pepper to taste
3 tomatoes cut into wedges- I use medium ones. Good quality Italian type tomatoes or locally grown old fashioned ones, not the Wall mart kind.
1 medium sweet onion sliced into 1/4 inch thick rings
1 normal sized cucumber sliced into 1/4 thick rounds-this again is from the original. I like lemon cucumbers, but this is your choice after all. (Need more! if they are smaller cukes)
Optional: 6 fresh basil leaves sliced into 1/8 inch ribbons
Vegan Parmesan if wanted for garnish-totally optional and non-vegans can go with animal milk cheese. Feta me any day! 🙂
whisk together the balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar, salt and pepper. Do not use a metal bowl.
Place tomatoes, onion, cucumber and basil in a very large zip-top bag. Pour in the vinaigrette. Seal the bag well and turn over and over to coat vegetables. Put the sealed bag in the refrigerator for at least two hours- or if going on a picnic put the bag in a cooler with lots of ice.
If using Parmesan sprinkle it on just at serving time.
Side dish Serves: 6 as per original recipe, if you have used larger tomatoes and extra cucumber then maybe add them as side entrees.
Greek Tomato Salad – I really like the addition of 1/4 cup of kalamata olived