Summer Tomato Salad
Makes 4 to 6 servings
- 1/2 C purple onion (or Vidalia onion or other sweet eating onion), chopped
- 1/4 C green or imported black olives, chopped
- 2 medium cloves garlic, minced
- 1/3 C fresh parsley, chopped
- 2 T fresh basil, finely chopped (or 1 teaspoon dried)
- 1 T wine vinegar
- Salt and pepper, to taste
- 1/4 C olive oil
- Core tomatoes, chop them into small pieces and put them in a medium-size serving bowl. Peel and dice onions and combine with tomatoes.
- Add remaining ingredients to bowl, stir to combine.
- Best served at room temperature.
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