Herbed Red and Yellow Tomatoes on Honey-Nut Bread
Per 2 slices
1⁄4 cup extra-virgin olive oil
1⁄4 cup balsamic vinegar
1 tablespoon Dijon mustard
1⁄2 bunch fresh oregano, roughly chopped
1⁄2 bunch Italian parsley, roughly chopped
1 small bunch chives, chopped
2 ripe beefsteak tomatoes, sliced 1⁄2-inch thick
2 yellow acid-free tomatoes, sliced 1⁄2-inch thick
8 slices Branola or other type sweet-dough bread containing whole grains, 1⁄2-inch thick
Coarse salt and black pepper to taste
Whisk together oil, vinegar, and mustard in a small steel bowl. Fold in chopped herbs.
Lay tomato slices in a single layer into a glass (nonreactive) dish, and pour most of the dressing over them, reserving about 2 tablespoons. Allow to marinate at room temperature for about 10 minutes.
Toast the whole-grain bread and drizzle with remaining dressing. Shingle tomatoes in alternating colors. Season with coarse salt and freshly ground black pepper.