Tomatoes in a Vinaigrette

I haven't been very enthused about salads in general for a few years, and even juicy tomatoes at the height of summer perfection can bore me. Maybe absence could make this heart grow fonder, but I'm drowning in tomatoes right now. 

When I am sick of salads, I go back and watch an old episode of Julia and Jacques and feel inspired again. My favorite part is when Julia ventures to claim that only the French truly know how to make a salad. Jacques pauses modestly before conceding that yes, the French do it best. 

The other day I didn't have 30 minutes for inspiration, so I looked at Mastering the Art of French Cooking. A vinaigrette is so simple, but sometimes following a recipe gives me the confidence that what I'm making will taste good. So here are the proportions Julia Child recommends for a simple vinaigrette.

Ingredients and Directions:
1/2 to 2 Tablespoons wine vinegar or a mixture of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 teaspoon dry mustard
6 Tablespoons olive oil
Big pinch of pepper

Throw it all in a jar with a lid and shake it to combine. Just before serving, you can add a few tablespoons of minced herbs such as parsley, chives, tarragon, or basil. I used basil. 

There is nothing earth-shattering or original about tomatoes drenched in a vinaigrette, but once in a while a return to simple things helps you fall in love with them again. The tomato salad was exceptionally delicious. Bon appetit!