Summertime Tomato and Leek Salad

1. 1

   In a large skillet, cook the leeks in boiling salted water until tender, 10 to 12 minutes.

2. 2

   Drain the leeks in a colander, refresh them under cold running water and drain on paper towels.

3. 3

   In a medium bowl, combine the tomatoes with the oil and vinegar and toss to coat.

4. 4

   Season with salt and pepper and let stand for 10 minutes.

5. 5

   Transfer the leeks to a platter and spoon the tomatoes and vinaigrette over the leeks.

6. 6

   Serve garnished with parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.