Thank you to everyone that attended the food preservation class last night.  We learned about hot water bath canning and pickling while enjoying this salad as an appetizer.  It is adapted from Gourmet Magazine to fit the ingredients in my garden.  I have grape tomatoes, basil, tarragon, mint and parsley growing in my yard.  This version will feed eight to ten people.

Summer Tomato Salad

Adapted by Amy

1 to 2 cloves garlic

3/4 tsp kosher salt

1-1/2 tblsp fresh lemon juice

1 tblsp sherry vinegar

1-1/2 tsp Dijon mustard

3/4 tsp sugar or agave

1/4 tsp fresh black paper

6 tblsp extra-virgin olive oil

2-1/2 lbs cherry tomatoes, cut into quarters

1-1/2 lbs cucumbers

1/2 cup scallions

1/3 cup chopped herbs (tarragon, basil, parsley, mint)

Combine the garlic through olive oil and shake in a small jar.  Place tomatoes, cucumbers and scallions into a large bowl and mix.  Add the dressing and herbs before serving.  Enjoy.