Tomato and Onion Napoleons
Ingredients
3 large tomatoes, preferably vine-ripened, into 4 slices each
1 large Vidalia, Maui, or other sweet onion, cut into 8 slices
16 fresh basil leaves
16 fresh mint leaves
Freshly ground black pepper to taste
Ingredients
3 large tomatoes, preferably vine-ripened, into 4 slices each
1 large Vidalia, Maui, or other sweet onion, cut into 8 slices
16 fresh basil leaves
16 fresh mint leaves
Freshly ground black pepper to taste
Balsamic Vinaigrette
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoons minced garlic
1 teaspoon sugar
1/4 teaspoon salt
Thoroughly whisk together all of the vinaigrette ingredients in a mixing bowl and set aside.
Directions
To prepare the salad, place 4 slices of the tomato on a work surface and top each with 1 slice of the onion. Place 2 basil leaves and 2 mint leaves on top of each onion layer and sprinkle with the pepper. Place 1 tomato slice on top of the mint and basil, and then repeat with layers of the onion, basil, mint, and pepper. Place a final slice of tomato on top of each napoleon, and skewer with 2 toothpicks each (one towards each end) to hold them together.
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoons minced garlic
1 teaspoon sugar
1/4 teaspoon salt
Thoroughly whisk together all of the vinaigrette ingredients in a mixing bowl and set aside.
Directions
To prepare the salad, place 4 slices of the tomato on a work surface and top each with 1 slice of the onion. Place 2 basil leaves and 2 mint leaves on top of each onion layer and sprinkle with the pepper. Place 1 tomato slice on top of the mint and basil, and then repeat with layers of the onion, basil, mint, and pepper. Place a final slice of tomato on top of each napoleon, and skewer with 2 toothpicks each (one towards each end) to hold them together.
Slice each napoleon in half and arrange on a serving plate in a “V” shape so that it opens to show the interior layers. Remove the toothpicks and drizzle each napoleon with 1 tablespoon of the vinaigrette.