recipes barefoot contessa

E.A.T. Tomato Salad (Serves 2)

Copyright 2013, Eli Zabar, All Rights Reserved


Photo: Melanie Acevedo

4 tomatoes
¾ tablespoon olive oil
1 tablespoon sherry vinegar
1½ tablespoons Dijon mustard
Handful chopped parsley
Generous handful cubed, pan-fried prosciutto

Cut the tomatoes into wedges. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta.