I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Ingredients
- 0.67 cups extra-virgin olive oil
- 0.25 cups white wine vinegar
- 1 teaspoon salt
- freshly ground black pepper to taste
- 2 teaspoons Dijon mustard
- 0.5 teaspoons white sugar , or to taste
- 0.33 cups chopped fresh mint
- 2 plums tomatoes , chopped
Instructions
-
1
Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Comforting Scalloped Potatoes
Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South
Raspberry-Lemon Bars
My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.
Cornish Game Hens with Garlic and Rosemary
Cornish hens are perfectly roasted and served with a rich white wine sauce. This recipe is great for a small Thanksgiving celebration or any special occasion.