Herbed Red and Yellow Tomatoes on Honey-Nut Bread
Golden or yellow tomatoes have a sweet, mellow flavor that, at its best, is grassy like fresh garden tomatoes, but without excessive tartness. The combination of two colors of tomatoes makes this a very festive summer sandwich.
INGREDIENTS | SERVES 4
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ bunch fresh oregano or marjoram, roughly chopped
- ½ bunch Italian parsley, roughly chopped
- 1 small bunch chives, chopped
- 2 ripe beefsteak or other sweet variety red tomatoes, sliced ½-inch thick
- 2 yellow acid-free tomatoes, sliced ½-inch thick
- 8 slices “Branola” or other type sweet-dough bread containing whole grains, ½-inch thick
- Coarse salt and black pepper to taste
Whisk together oil, vinegar, and mustard in a small steel bowl. Fold in chopped herbs.
Lay tomato slices in a single layer into a glass (nonreactive) dish, and pour most of the dressing over them, reserving about 2 tablespoons. Allow to marinate at room temperature for about 10 minutes.
Toast the whole grain bread and drizzle with remaining dressing. Shingle tomatoes in alternating colors. Season with coarse salt and freshly ground black pepper.