Southern ‘Maters

Got some great little tomatoes out of my garden today along with a few herbs. I put together a little ‘mater salad.

It was really, really good – so it is this weeks entry for

Today’s Lagniappe: Christi’s ‘Mater Salad

Bake one Pepperidge Farm pastry shell for each serving (you can skip this if you are counting calories)
Quarter cherry tomatoes
Chop a little shallot (to taste)
Chop a bit of cucumber for each serving
Chop assorted garden herbs (I used parsley from the garden – basil would be good too – or whatever you like with tomatoes)
Maytag blue cheese, crumbled up – to taste (you can skip this too if you are counting calories but, I’m telling you, it really added A LOT of great flavor)
Salad greens

Place the chopped tomatoes and other veggies and herbs in a bowl and add a little salt and pepper and set aside. Toss the greens with a little vinaigrette. Place the dressed salad greens on a salad plate. Place the baked puffed pastry shell in the middle of the greens. Toss the tomato mixture with some of the vinaigrette. Spoon tomato mixture into and around the pastry shell. Add blue cheese to the plate in the tomato mixture in the shell and around the shell with the greens.

Vinaigrette:
Apple cider vinegar
Olive Oil
Garlic powder (I was in a hurry!)
salt and pepper

Put it all in a bowl and mix it up with a whisk.