This is adapted from a recipe by Rebecca Rather.
½ cup lime juice
2 teaspoons kosher salt
½ cup tequila
2 teaspoons white wine vinegar
¾ cup olive oil
6 – 8 medium-sized hot house tomatoes, sliced
Sliced kalamata olives for garnish (optional)
Whisk together the lime juice, salt, tequila, vinegar and olive oil. Add the tomatoes and toss to coat. Let the tomatoes stand at room temperature for about 2 hours before serving. Garnish with olives if desired.
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