Farmstand Tomato Salad

Farm Stand Tomato Salad
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
Sea salt
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

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Filed under Eat-Clean, Recipes, Sides, Vegetarian, Veggies

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