Recipe: Sliced Tomatoes with Three-Herb Dressing

SLICED TOMATOES WITH THREE-HERB DRESSING

FOR THE THREE-HERB DRESSING:
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 tablespoon chopped fresh oregano
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon sugar
1 small clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

FOR THE SLICED TOMATO SALAD:
1 1/2 cups large basil leaves, plus several sprigs for garnish
2 pounds ripe tomatoes, cut into 1-inch-thick slices
1/4 cup finely chopped red onions
Coarse salt and freshly ground black pepper, to taste

TO MAKE THE DRESSING:
Place basil, parsley, oregano, olive oil, lemon juice, sugar, garlic, salt and pepper in a food processor fitted with the metal blade or a blender. Process or blend 30 to 60 seconds, or until emulsified. Pour into a non-reactive bowl or measuring cup and set aside at room temperature.

TO MAKE THE SALAD:
Line a large serving platter with the basil leaves. Arrange tomato slices over the basil. Sprinkle with red onions. Season with salt and pepper. Drizzle the dressing over the tomatoes. Garnish salad with basil sprigs and serve immediately.

Makes 8 servings
Adapted from source: Judith Stocks, South Florida Sun-Sentinel, March 2002