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Showing results for tags 'tomato'.
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Celiac.com 06/25/2024 - Few things say spring and summer as vibrantly as fresh asparagus and tomatoes. This salad celebrates both in style and ease. It's super easy to make, and makes a fresh and tasty detour from standard fare. It's great for lunch or dinner, and goes especially well with roasted meats and rice. Ingredients: 1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces 2 small tomatoes, cut into wedges 3 tablespoons cider vinegar ¾ teaspoon Worcestershire sauce ⅓ cup sugar 1 tablespoon grated onion ½ teaspoon salt ½ teaspoon paprika ½ teaspoon ground black pepper ⅓ cup olive oil ⅓ cup pumpkin or sunflower seeds, roasted ⅓ cup crumbled feta cheese, optional ⅓ cup fresh pea sprouts, as desired, for garnish Directions: Place a steamer into a pot with a small about 1 cup of water at the bottom. Add a pinch of salt, and bring water to a boil. Add asparagus pieces; cook, covered, until crisp-tender, 3-5 minutes. Remove and place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with seeds, cheese, and fresh pea sprouts, as desired. -
Celiac.com 08/26/2023 - Italian Caprese salad is a timeless and iconic dish that captures the essence of Mediterranean flavors in a harmonious symphony of colors, textures, and tastes. Hailing from the sun-kissed shores of Italy, this simple yet elegant salad showcases the beauty of minimalism by combining just a handful of fresh and naturally gluten-free ingredients that come together to create an unforgettable culinary experience. What truly elevates the Caprese salad beyond its simplicity is the quality of its components. Opting for locally grown, vine-ripened tomatoes and opting for the highest quality mozzarella—whether it's classic buffalo mozzarella or fresh, creamy burrata—makes all the difference. A drizzle of extra-virgin olive oil imparts a touch of grassy complexity, while a sprinkle of flaky sea salt and a dash of freshly ground black pepper tie everything together, enhancing each individual flavor note without overpowering the ensemble. Ingredients: 3 large heirloom tomatoes, sliced to about ½ inch 1 (16 ounce) package fresh mozzarella cheese, sliced a bit thinner than the tomato ½ cup fresh basil leaves 3 tablespoons extra virgin olive oil Salt and ground black pepper to taste Directions: Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper. Italian Caprese salad isn't just a dish; it's a celebration of seasonal produce and the Italian way of savoring life's simplest pleasures. With every bite, you're transported to the rustic countryside and the sun-drenched coastal villages of Italy, where the beauty of nature's bounty takes center stage, and the symphony of flavors dances on your palate, leaving an indelible memory of a perfect summer day. Grab a glass of your favorite chilled white or rosé wine, and enjoy the flavors of summer! -
Top Brands of Gluten-Free Tomato Paste
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 02/22/2022 - We get more than a few questions from our readers about which items, brands and products are gluten-free. We get more than a few questions about tomato paste. Specifically, is tomato paste gluten-free, and safe for people with celiac disease? The answer is that most all tomato paste is naturally gluten-free. Unless gluten ingredients are added in the manufacturing process, as with Contadina Italian Tomato Paste with Italian Seasonings, which does not list gluten as an allergen, but which the company says is NOT gluten-free. This may be due to trace wheat flour in its seasoning ingredients. Some brands, like Cento, Red Gold, Muir Glen, and others specifically label their tomato paste as gluten-free. That means it has been tested to under 20ppm gluten content. However, many brands, like Del Monte, do not specifically label their tomato paste as gluten-free. That's not necessarily a big deal, but some people like to play it safe. These brands of tomato paste go the extra mile to make sure their products are labeled "Gluten-Free." That means that you can breath extra easy about safely serving them to people with celiac disease. As always, read labels, avoid gluten ingredients, and choose carefully. Top brands of gluten-free tomato paste include: Amore Amore brand tomato sauce is not labeled gluten-free, but includes only tomatoes and lists no wheat or gluten allergens. Amore Double Concentrated Tomato Paste Bionaturae Bionaturae organic tomato paste is labeled gluten-free. Bionaturae Organic No Salt Added Tomato Paste Cento Cento makes a number of tomato pastes that are labeled gluten-free. Cento Double Concentrated Tomato Paste Tube Cento Organic Tomato Paste Tube Cento Tomato Paste Can Contadina Even though Contadina is not labeled gluten-free, they are made by Del Monte, so their tomato paste is gluten-free, except Contadina Italian Tomato Paste with Italian Seasonings. Contadina Tomato Paste Del Monte Even though their labels do not list a gluten-free claim, according to glutenfreenavigator, all Del Monte tomato paste is gluten-free. Del Monte Tomato Paste Del Monte Flavored Tomato Paste (except Contadina Italian Tomato Paste with Italian Seasonings) Muir Glen Muir Glen tomato paste is labeled gluten-free. Muir Glen Tomato Paste Red Gold Red Gold tomato paste is labeled gluten-free. Red Gold Tomato Paste Sprouts Sprouts makes a concentrated tomato paste that is labeled gluten-free. Sprouts Concentrated Tomato Paste Have we missed a favorite brand of gluten-free tomato paste? Share your thoughts below. -
Celiac.com’s Six Most Popular Gluten-Free Soup Recipes
Jefferson Adams posted an article in Gluten-Free Cooking
Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend. -
This recipe comes to us from Barbara Paull. Ingredients: 8-10 medium green tomatoes 2/3 cup boiling water ½ cup raisins 2/3 cup vegetable shortening 2 - 2/3 cup sugar 4 eggs 3 - 1/3 cups gluten-free flour mix (equal amounts of garbanzo, oat, potato, tapioca, rice and brown rice flours – Note that not all celiacs include oats in their diets.)* 2 teaspoons baking soda 1 ½ teaspoon salt ½ teaspoon gluten-free baking powder 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup pecans or walnuts (coarsely chopped) *Most gluten-free flours will work. Yields 2 loaves. Directions: Slice green tomatoes, cut in quarters, run through blender until creamy. Need 2 cups pulp for recipe. Soak raisins in boiling water. Set aside to cool. Cream shortening, sugar, and eggs in large mixing bowl. Add pulp, raisins and their water. Beat well. In separate bowl, combine flour, soda, salt, powder, cinnamon, cloves, and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2 - 9” x 5” greased loaf pans. Bake at 350F for 1 hour. Possibly 10 minutes more (I turned oven off after 1 hour and left it in for 10 minutes more.).
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Celiac.com 08/06/2021 - Fresh, cool cucumber, tomato, onion and mint dance with olive oil and vinegar to deliver this delicious, refreshing salad that's perfect for staying cool in hot weather. Ingredients: 4-6 Persian cucumbers 8-10 cherry or grape tomatoes 1 teaspoon salt ¼ cup chopped red onions 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 1½ teaspoons sugar, to taste ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh mint Directions: Add cucumber, tomato, onion, vinegar and oil to a large ceramic, glass or plastic bowl. Add salt, pepper, sugar, and mint. Stir, tossing gently until well mixed. Refrigerate for at least 1 hour. Serve chilled. -
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Clams with Spicy Tomato Broth and Garlic Mayo (Gluten-Free)
Scott Adams posted an article in Italian
Celiac.com 10/10/2020 - If you're looking for a dish that's light, easy to make, but still satisfying, these clams with spicy tomato and garlic broth are perfect for the beginning of fall. They offer the lightness and freshness of summer, and the savory satisfaction of fall. Ingredients: 3 dozen littleneck clams, scrubbed 5 garlic cloves, 1 whole, 4 thinly sliced ½ lemon ½ cup mayonnaise ¼ cup plus 3 tablespoon extra-virgin olive oil 2 large shallots, thinly sliced Kosher salt ½ tsp. crushed red pepper flakes 2 tablespoon tomato paste 2 cups cherry tomatoes 1 cup dry white wine 6 tablespoon unsalted butter, cut into pieces 3 tablespoon finely chopped chives 4 thick slices gluten-free sourdough bread Directions: Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside. Heat ¼ cup oil in a large cast-iron skillet on the stove top. Add sliced garlic, shallots, and chili pepper and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes. Add clams and butter to skillet and cover (if you don’t have a lid, use foil). Cook about 6–10 minutes, until clams open. Remove cooked clams skillet from grill; discard any unopened clams. Sprinkle with chives. Toast bread and drizzle with remaining 3 tablespoons of oil and season lightly with salt. Serve clams with toasted bread and reserved garlic mayo. -
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Celiac.com 09/19/2020 - With their red flesh and their deep connection to summer, tomatoes and watermelon are like brothers from another mother. Firm, sweet and juicy at their peak of ripeness, all you need to make them sing together, is some salt, spice, and a little fat. This recipe goes that distance, and then turns a corner with spiced turmeric oil. The result is a dish fit for royalty. For this recipe, it's important to use tomatoes and watermelon at room temperature, otherwise the coconut oil will seize, and culinary disaster will ensue. Ingredients: ¼ cup virgin coconut oil 1 tsp. coarsely crushed peppercorns 1 tsp. coarsely crushed coriander seeds ½ tsp. cumin seeds ½ tsp. ground turmeric ¼ large seedless watermelon (about 3 pounds), yellow is best, rind removed, flesh cut into ½" pieces 2 medium or large heirloom tomatoes, cut into ½" pieces 8 oz. mild feta cheese, cut into ½" pieces Flaky sea salt Directions: Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly. Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt. Pretend you are some kind of Raj from a bygone era, and enjoy. Read more at Bonappetit.com -
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I have been a celiac for almost 13 years now, over the years of doing the treatment I started to feel that I became more sensitive to other foods. It is really frustrating, I don't really know where to begin to finally heal myself :/ All the best, -
Celiac.com 12/10/2014 - Creamy tomato soup is a comfort food classic that goes great with a gluten-free grilled cheese sandwich. Alas, some canned versions contain wheat flour. This gluten-free tomato soup recipe delivers a rich, creamy tomato soup that will warm your body and make your stomach sing with joy. Perfect for a cold day. Ingredients: 1 (28-ounce) can whole peeled tomatoes in their juices (I use San Marzano) 2 cups chicken broth 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium sweet onion, chopped 2 bay leaves ½ teaspoon chopped fresh thyme ½ cup basil, cut to thin ribbons ½ cup heavy cream Directions: Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt and fresh ground pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 12-15 minutes. Add broth, tomatoes and juices to the saucepan and stir to crush up tomatoes. Add bay leaves and heat until bubbly. When soup bubbles, season with a little salt and pepper, add thyme and basil, and simmer gently until tomatoes begin to break apart, about 10 minutes, stirring occasionally. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender until smooth. Be careful. If you don't have an immersion blender, you may have to do this in batches. I always cover the top with a towel, just to be safe. Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired. Serve with salad, or vegetables, and your favorite gluten-free grilled cheese sandwich for a delicious meal. -
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Make this delicious salad while you can still get the last heirloom tomatoes and a few good avocados. Ingredients: 1 avocado, peeled, sliced 1 ripe heirloom tomato, sliced ⅓ cup crumbled feta cheese dash of chopped fresh chives or minced green onions splash of basaltic vinegar pinch of coarse salt black pepper, as desired Directions: Arrange slices of avocado and tomato on a plate. Top with vinegar, coarse salt, crumbled feta, and chives, in that order. Serve immediately. -
Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling. Ingredients: 4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions: Lightly oil a large cast iron skillet, and heat to medium high. Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler. Transfer the softened and charred vegetables and pan juices to a food processor. Add one Serrano pepper here, and add others as desired after tasting. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped. Adjust seasoning with salt and more lime juice, as desired. Serve warm or at room temperature.
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Celiac.com 07/14/2016 - Want an easy party platter that is sure to please? This delicious dip blends yogurt and mayonnaise with sun-dried tomatoes, hot sauce and scallions for a perfectly light warm weather treat. Ingredients: 8 ounces cream cheese, room temperature ½ cup plain whole milk yogurt ½ cup mayonnaise ¼ cup sun-dried tomatoes in oil, drained and chopped 3 whole scallions, chopped 1 tablespoon Sri Racha hot sauce 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper Instructions: Place the tomatoes, cream cheese, sour cream, mayonnaise, Sri Racha sauce, salt and pepper in a food processor or blender. Blend quickly. Add two scallions and pulse twice. Cover and refrigerate for at least 30 minutes before serving. Bring dip to room temperature, top with chopped scallions, and serve with assorted fresh vegetables and your favorite gluten-free bread, crackers, or chips. -
Fast, Easy Tomato Mozzarella Salad with Pesto (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 09/12/2014 - Need a quick, delicious summertime dish for a potluck, or an appetizer or side for a group of hungry eaters? Then this fast, easy tomato-mozzarella salad (aka Insalata Caprese) is just the ticket. The best thing about this recipe is that it is flexible. You can use large or small tomatoes, sliced or unsliced, or any combination you like. I like to use mixed red and yellow grape and cherry tomatoes. I also like to use small fresh mozzarella cheese balls instead of slices, but either works. In general, I seek uniformity: Small cheese balls for small whole tomatoes, and larger cheese slices with larger tomato slices. Beyond that, all you need is some pesto, either store bought or homemade, and a dash each of olive oil and balsamic vinaigrette. Ingredients: 8 ounces cherry tomatoes (the small kind) 8 ounces grape tomatoes (the very small kind) 8 ounces small fresh mozzarella cheese balls 4 -6 tablespoons prepared pesto 2 tablespoons balsamic vinegar glaze 1 tablespoon olive oil fresh basil, as garnish dash of fresh ground pepper sea salt Directions: Wash and dry the tomatoes. Cut some of the larger tomatoes in half and keep others whole. Put them in a large bowl. Drain the mozzarella, slice some of the balls in two, leaving the rest whole. Arrange to your taste between the tomatoes. Drizzle balsamic vinegar glaze over the tomatoes and mozzarella. Sprinkle with sea salt and pepper. Place the pesto in the center. Garnish with sprigs of fresh basil. Serve at room temperature. -
This tomato soup is loaded with veggies and is delicious sprinkled with Parmesan cheese. Ingredients: 3-4 Tbsp. butter 2 medium onions, chopped 1/2 large carrot, chopped 1 tsp. minced garlic 2 28 oz. cans diced tomatoes, rinsed and drained 2 cups vegetable broth 1/4 cup uncooked gluten free quinoa, thoroughly rinsed 1 tsp. dried basil 1 tsp. dried oregano 1/3 cup fresh or frozen kale or spinach 1/2 to 2/3 cup milk 2/3 cup shredded fresh Parmesan Directions: Melt the butter in a large pan on medium heat. Add the onions, carrots, and garlic, and cook for about 5 minutes, until the onions and carrots are beginning to get tender. Add the tomatoes, vegetable broth, quinoa, basil, and oregano. Simmer 10 minutes. Turn the heat down to low, then add the kale or spinach. Cook another 2 or 3 minutes, stirring occasionally. Add the milk, and simmer gently for about 5 minutes more. Using an immersion blender, puree until smooth, or transfer the soup in batches to a blender. It can also be left chunky. Ladle into bowls, and serve with the Parmesan. -
With summer winding down, we must soon bid farewell to our dear tomato. When they’re at the peak, I like to make this sauce with about 20 Roma tomatoes. A quick bath in hot water makes the tomatoes really easy to peel and add to any sauce. This is a great sauce to keep on hand and can be kept in the freezer for several months. It’s perfect for just about any meat or vegetable you want to dress or dip. Ingredients: 2 32-ounce cans crushed tomatoes 1 yellow onion, chopped 1 stalk celery, chopped 2 carrots, chopped 3 clove garlic, chopped 2 bay leaves ¼ cup olive oil 1 cup white wine 1 tablespoon fresh oregano, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon pepper 1 teaspoon salt Directions: Heat oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until translucent, 5-7 minutes. Add celery, carrots, salt, and pepper, sauté for about 10 more minutes. Add tomatoes, bay leaves, and white wine. Reduce heat to low and simmer for 1 -1 ½ hours, until thick. Remove bay leaves and add oregano and thyme. Serve warm. For a smoother sauce, blend ½ the sauce at a time in a food processor.
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Heirloom tomatoes are one reason we should all cherish August. They are as bright and flavorful, and juicy as they are bountiful this time of year. I like salty feta crumbled over mozzarella, but an herbed goat cheese will also go far. Enjoy this fresh salad on the side or on its own and save any extra zesty dressing for another day. Ingredients: 1 pint baby heirloom tomatoes cut in half 1 cup olive oil 1 tablespoon red wine vinegar ¼ cup feta cheese 1 poblano chili 1½ cups fresh arugula 1 tablespoon freshly chopped oregano ¼ cup fresh cilantro Salt and pepper Directions: Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop. Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth. In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.
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I love tomatoes so much, I've been using them in just about every dish I make this summer. Making this delicious cold soup is one way to enjoy the wonderful flavor of one of summer's most versatile fruits. This soup uses roasted tomatoes, olive oil, garlic, chicken stock, balsamic vinegar and a few other fresh ingredients to deliver a delightful soup that is as tasty as it is refreshing. Ingredients: 2 pounds Roma (plum) tomatoes, quartered 3 tablespoons olive oil 4 cloves garlic 1 quart chicken stock 1/4 cup chopped fresh basil 1/2 tablespoon balsamic vinegar salt to taste ground black pepper to taste Directions: Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour. Trim the ends off the garlic cloves, and squeeze roasted garlic into a food processor bowl, along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Chill and serve cold. -
The great bluegrass crooner Lester Flatt sang of the joys of homegrown tomatoes. Add sweet, homegrown corn to that and you've got the makings of a culinary match made in summer-time heaven. This chilled soup turns ripe, summer tomatoes and delicious sweet corn into a simple, yet exotic and refreshing soup that is sure to leave your family or guests wanting more. Ingredients: 6 large heirloom tomatoes, juiced 1 large avocado, peeled, pitted and diced 1 cup fresh corn kernels 3 tomatoes, diced ⅓ cup chopped fresh cilantro 2 tablespoon fresh lemon juice salt and pepper to taste Directions: Using a juicer, extract juice from the 6 large tomatoes. In a medium bowl combine the tomato juice, avocado, corn, diced tomatoes, cilantro, and lemon juice. Season with salt and pepper, as desired. Chill well and serve.
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For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits. Ingredients: 3 large Hass avocados - peeled and pitted 2 ripe heirloom tomatoes, peeled 1 small sweet onion, quartered 1 green bell pepper, de-seeded ¼ cup fresh lemon juice 4 cups tomato juice 1½ cups plain yogurt ⅓ cup chopped fresh chives Pinch of chopped cilantro (optional) 3 limes, wedged salt and pepper to taste Directions: Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.
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This fast and delightfully fresh salad is a staple in my kitchen throughout the year, but particularly during the summer months I know affectionately as "tomato-heaven." You can mix it up by using cherry or plum tomatoes, or whatever tomatoes rate handy. The dressing offers a nice balance of tart and sweet; it’s a good one to keep on hand. Feel free to omit the chili flakes if you’re not a fan, or even substitute with a little dill. Ingredients: 3 large tomatoes 1 large cucumber 2 bell peppers, red or yellow 1 red onion 1 cup crumbled feta cheese ½ cup red whine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey ½ cup olive oil 1 teaspoon red chili flakes Salt and pepper to taste Directions: Dice all vegetables into similar size and mix together in a large bowl. For the dressing, combine vinegar, mustard and honey. Slowly whisk in olive oil. Pour over vegetables and sprinkle with chili flakes. Top with cheese, taste and season with salt and pepper if desired.
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