SERIOUSLY SIMPLE: A fresh take on caprese salad
2. In a small bowl, add the red wine vinegar. While whisking, slowly stream in the olive oil and continue whisking until the dressing is emulsified. Add the chives and season with salt and pepper.
3. Just before serving, arrange the mixed greens in the center of a large circular platter. Cut the tomatoes into 1 1/2-inch slices and arrange on a platter in a circular pattern overlapping.
4. Pour about half of the dressing over the relish and mix to combine. Taste for seasoning. Place a dollop of relish on each tomato slice. Drizzle with remaining dressing and serve immediately.
Advance Preparation: Relish and dressing may be made up to 2 hours ahead, covered and kept at room temperature. It is best to finish this just before serving.
The Clever Cook Could:
--Substitute diced or tiny balls of fresh mozzarella or crumbled goat cheese for the feta cheese.
--Double the recipe. Use a very large platter or 2 platters.
--Arrange the salad in stacks. Place a slice of tomato on the bottom of a salad plate and then a dollop of relish. Repeat 1 more time.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
