Italian Tomato Salad
4 medium roma tomatoes - 1 inch chop( 2 cups )
2 Tablespoons fresh basil, minced
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon garlic, minced
sea salt and fresh ground black pepper to taste
Place all ingredients in a large mixing bowl and mix well.
- serve over toasted whole grain bread or crostini (thinly sliced baguette, coated with olive oil and toasted) or a side dish along with a salad.
- allowing to sit in the fridge for 20 minutes to an hour will enhance the flavor.
- try adding 1 teaspoon of Italian spice mix (page 39 of 7 Minute Chef) - add 2 tsp if fresh basil is not available.
- replace basil with cilantro, balsamic vinegar with lime juice and add 2 Tbl diced red onion for a great salsa fresca.
This recipe is reprinted from 7 Minute Chef by Mark Reinfeld and Bo Rinaldi with permission.