E.A.T. Tomato Salad

• 4 tomatoes
• 3/4 tablespoon olive oil
• 1 tablespoon sherry vinegar
• 1 1/2 tablespoons Dijon mustard
• Handful chopped parsley
• Generous handful cubed, pan-fried pancetta

1. Cut the tomatoes into wedges.
2. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies.
3. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta.

tomatoes, olive oil, sherry vinegar, mustard, handful, generous handful

Taken from www.foodnetwork.com/recipes/eat-tomato-salad-recipe.html (may not work)