Creole Tomato Salad

This is from Cooking Light magazine.

• Ready In: 10 mins
• Serves: 4

Ingredients

• Salad

• 3  ripe tomatoes, cut into 1/4-inch thick slices (about 2 lbs)
• 1  vidalia onions or 1  other sweet onion, thinly sliced and separated into rings
• 1⁄4 teaspoon salt
• 1  tablespoon of fresh mint, thinly sliced
• 2  teaspoons fresh chives, chopped

• Vinaigrette

• 4  teaspoons olive oil
• 4  teaspoons red wine vinegar
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon fresh garlic, minced

Directions

1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
2. To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly; shake vigorously.
3. Drizzle vinaigrette over salad and serve it at room temperature.