Recipe by Anna Gill
Serves: 6 to 8
¼ cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, finely chopped
½ cup coarsely chopped mint, plus mint leaves for garnish
2 ½ pounds ripe tomatoes, cut into thick slices or wedges
1. In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint.
2. Arrange the tomatoes in a bowl or on a platter.
3. Drizzle with the dressing, garnish with mint leaves and serve.
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