Cajun Bloody Mary Tomato Salad

• 2 pounds Vine Ripened Fresh Small Tomatoes, Cherry Or Grape
• 1 pound Yellow Grape Tomatoes
• 1 cup Inner Celery Stalk And Leaves, Finely Chopped
• 1 cup Red Onion, Finely Chopped
• 1/2 cups Pitted Spanish Olives, Cut In Half
• 2 Tablespoons Fresh Basil, Finely Shredded
• 1-1/2 Tablespoon Fresh Lime Juice
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Olive Brine
• 1 Tablespoon Prepared Horseradish
• 1 teaspoon Louisiana Hot Sauce
• 1 teaspoon Cajun Spice Mix (no Salt Variety)
• 1/2 teaspoons Fine Sea Salt
• 1/2 teaspoons Ground Black Pepper
• 1/8 Tablespoons Ground Red Pepper
• 1/2 teaspoons Celery Seeds

1. Combine chopped tomatoes, celery, red onion, olives and basil in a large bowl.
2. In a smaller bowl whisk together lime juice, olive oil, olive brine, prepared horseradish, hot sauce and spices.
3. Pour over fresh tomato mixture and gently stir to coat everything with the dressing.
4. Chill for 1 - 2 hours then serve. I put about 1/2 cup in a wine glass with a celery stalk as an appetizer.
5. Inspirations:
6. - Bloody Mary Tomato Salad, Bon Appetit
7. - Emeril Lagasse's Cajun Bloody Mary

tomatoes, tomatoes, red onion, spanish olives, fresh basil, lime juice, ubc, olive brine, horseradish, hot sauce, cajun spice mix, salt, ground black pepper, ground red pepper, celery seeds

Taken from tastykitchen.com/recipes/salads/cajun-bloody-mary-tomato-salad/ (may not work)