Certified organic chef Madea Allen was back for the second installment of Chef’s Corner at the Bed-Stuy Campaign Against Hunger pantry. Using items from the pantry, Madea made a delicious and healthy salad of marinated tomatoes. This is an ideal relish to serve alongside lean protein like chicken or fish, or you can enjoy the salad on it’s own as a super nutritious snack! You can check out more recipes and learn more about Madea’s approach to healthy cooking at http://www.organicsoulchef.com/.
1 pint cherry tomatoes, sliced in half
1 yellow onion, thinly sliced
1 tablespoon dried basil
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
Pinch of sea salt and freshly ground black pepper
1. Add tomatoes, onion, and basil to a medium mixing bowl. Stir gently to combine ingredients.
2. In a separate mixing bowl, add vinegar, mustard, sea salt, and pepper. Stir with a whisk.
3. Continue to whisk and add the olive oil in a slow and steady stream to achieve a creamy consistency. Add dressing to vegetables and allow to marinate for at least 1 hour.