Fresh tomatoes, fresh seasoning, balsamic vinegar and pepper. I mixed some Italian seasoning in with my balsamic vinegar before pouring. I also did not use WHITE balsamic vinegar. Still a tasty, crisp salad!
2 lbs fresh tomatoes – try heirloom varieties for a welcome change
1 large clove garlic passed through a garlic press
1/2 purple onion, peeled and sliced into very thin rings
handfull fresh basil, shredded
3 Tb extra virgin olive oil or avocado oil
2 Tb white balsamic vinegar
Freshly ground black pepper
1. Wash the tomatoes. Remove green crowns. Cut the tomatoes into one-inch chunks and place in a decorative glass bowl.
2. Add garlic, onion and shredded basil leaves. In a small glass jar with a lid, place the olive oil or oil of your choice, vinegar, salt and pepper. Shake vigorously. Pour over tomatoes and toss gently.
Greek variation: add chopped cucumber and feta 🙂
[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]
10 Days of Veggies