1small bunch fresh dill, stems removed, chopped fine
8chives, snipped
1/4cupOlive Garden Parmesan Ranch salad dressing
1 tablespoonOlivelle Tuscan Herb olive oil
1teaspoonOlivelle ground Rainbow peppercorns
1/4teaspoonOlivelle Lime Fresco infused sea salt
Instructions
Core tomatoes. Slice tomatoes in medium thick slices and place on serving platter.
Sprinkle herbs evenly over tomatoes.
Drizzle ranch dressing over herbs.
Drizzle Tuscan herb olive oil over ranch dressing. To evenly drizzle the oil, hold the tablespoon with thumb and forefinger. Tap tablespoon with your forefinger as you move the tablespoon over the tomatoes. The oil will drizzle out of the tablespoon onto the tomatoes. (The same method can be used to sprinkle pepper over the tomatoes.)
Sprinkle the tomatoes with ground pepper and lime fresco salt.
Cover the platter lightly with plastic wrap. Place in refrigerator. Chill for 4 hours before serving.