Tomatoes with Herbs and Almond Vinaigrette [0001038]

Ingredients:

4 large ripe tomatoes, sliced
1/4 cup fresh basil leaves, torn
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley leaves, chopped
1/4 cup slivered almonds, toasted
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar (gluten-free)
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

Arrange the sliced tomatoes on a serving platter.

Sprinkle the torn fresh basil leaves, chopped fresh mint leaves, and chopped fresh parsley leaves evenly over the tomatoes.

In a dry skillet, toast the slivered almonds over medium heat for 2-3 minutes until they are lightly browned and fragrant. Be careful not to burn them. Remove from heat and let them cool.

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the almond vinaigrette.

Drizzle the almond vinaigrette over the tomato and herb salad.

Sprinkle the toasted slivered almonds on top for added crunch and flavor.

Serve your Tomatoes with Herbs and Almond Vinaigrette as a refreshing and gluten-free salad or side dish.

Enjoy this simple and elegant gluten-free tomato salad bursting with the flavors of fresh herbs and the nutty goodness of toasted almonds!