Tomato Salad with Mako Vodka Dressing

This is a terrific side salad to accompany a traditional or non-traditional Thanksgiving feast.

Serves 8 people

Ingredients:

• A dozen ripe beefsteak tomatoes, cut into wedges and de-seeded
• 1 small red onion, thinly sliced
• 8 large celery stalks, lightly peeled with a vegetable peeler and large diced
• ½ cup pitted and roughly chopped Kalamata olives
• ½ cup pitted and roughly chopped Cerignola or Picholine olives
• 1/2 cup olive oil
• 1/3 cup Mako Vodka
• 1 teaspoon caraway seeds
• 1 teaspoon celery seeds
• ¼ cup chiffonaded fresh basil
• 2 teaspoons sugar
• 2 teaspoons fresh chopped garlic
• 2 teaspoons fresh chopped mint
• 3 teaspoons fresh chopped parsley
• Fresh ground pepper and kosher salt to taste

Preparation:

• Combine tomatoes, red onion, celery and olives in a large bowl.
• Mix olive oil and all remaining ingredients (except the vodka and the basil), then whisk in the vodka slowly until well incorporated.
• Pour the vodka dressing over the tomato mixture and then gently toss in the chiffonaded basil.
• Season to taste

This salad is best made several hours before serving and allowed to marinate covered in the refrigerator. If kept overnight the vodka will break down the tomatoes a bit. Leftover salad is great simmered and pureed for a lovely tomato sauce.

This salad is great topped with some good quality feta cheese or diced fresh mozzarella