Victoria Amory, her mother and sisters all went to boarding school in England, so vestiges of those days sneak into their dishes, like the chopped mint in the tomato salad.
Delicious, Quick Side Dishes
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, finely chopped
1/2 cup coarsely chopped mint, plus mint leaves for garnish
2 1/2 pounds ripe tomatoes, cut into wedges
How to Make It
In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint. Arrange the tomatoes in a bowl or on a platter. Drizzle with the dressing, garnish with mint leaves and serve.
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