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Italian Tomato Salad

What you need: 

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

What you do: 

Place all ingredients in a large mixing bowl and mix well.
Serving suggestions:
- 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.
Variations:
- 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.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

great way to use up basil. XD

made it without oil and it was just fine.
i think halved cherry tomatoes would be even better as my biggish ones juiced so bad and i ended up with tomato juice dressing.  :'(

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