Tomato, Basil, Parsley, & Mint Salad

From: (John Thienes)
Date: Mon, 13 Sep 93 13:50:10 -0700

I created the following recipe, mostly out of desparation, to use
the bounty o'erflowing from my garden.  In spite of unseasonable
summer weather in the Pacific Northwest, cool and wet this year,
there is last ditch growth and ripening in the presence of recent
warm sunny days from everything in an apparent effort to regain
lost time.

Even though the combination of the fresh herbs may seem a bit odd,
especially the inclusion of mint, let me commend this salad to you
as a delightful, refreshing dish to accompany your [late] summer

2   pints cherry tomatoes
1/2 cup   chopped fresh basil
1   cup   chopped fresh parsley
1/4 cup   chopped fresh mint
1         clove garlic, minced
1/2 cup   homemade mayonnaise
salt and pepper to taste
Romaine lettuce
French bread

Quarter the tomatoes into a medium mixing bowl.
In a small bowl combine the basil, parsley, mint, and
garlic making sure all of the herbs are well mixed.  Stir
the mayonnaise into the herbs, making a "green" dressing.
Add salt and fresh ground pepper to your taste.  Carefully
mix the dressing into the tomato quarters until they're
all covered.  Cover the bowl and let it "rest" until just
before serving.

Make individual servings of Romaine lettuce torn into bite
sized pieces.  Serve the tomatoes over the lettuce.  Pass
the pepper grinder around for those who want more pepper,
and soak up the salad "juices" with fresh French bread.

Serves 4-6.

Note: The homemade mayonnaise was made from Anna Thomas's
second volume of _The Vegetarian Epicure_, however, I'm sure
that most any other favorite homemade mayo will do.


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