What a delightful surprise to savor and so simple to prepare. This dish can be used as a condiment, side salad, or a topping for sandwiches.

20 medium fresh mint leaves, finely chopped
1 cup olive oil
1 cup rice wine vinegar
Salt and freshly ground black pepper
2 medium sweet onions, sliced
4 firm, ripe Florida tomatoes, cut into wedges
2 T. Italian parsley, finely chopped

Blend the mint, vinegar, and salt and pepper to taste together for 30 seconds in the blender. In a bowl, pour the marinade over the onions; set aside for about 1 hour.

Arrange the tomatoes in a shallow serving dish. Drizzle the olive oil over the tomatoes and lay the onions on top.

Sprinkle with parsley and serve at room temperature.

Serves 6

6 medium shallots, peeled, cut into fourths
½ cup olive oil
1 cup balsamic vinegar
1 T. Dijon mustard
Salt
4 medium firm, ripe, Florida tomatoes, cut into fourths
1 cup arugula leaves, washed and dried
Peppercorn mix, freshly ground

Preheat oven to 400 degrees.

Pour 2 t. of the olive oil over the shallots and place in baking dish. Bake until charred, about 20 minutes. Remove from oven and set aside.

Whisk the balsamic vinegar with the Dijon mustard. Gradually add the remaining olive oil and whisk until creamy. Salt to taste and set aside.

In a medium salad bowl, combine the roasted shallots, tomatoes, and the arugula. Toss with the oil and vinegar mixture until well coated. Sprinkle with peppercorn mix and toss.

Divide salad on 4 individual salad plates and serve at room temperature.

Serves 4