Chunky Tomato Salad
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1 tbsp balsamic vinegar
2 tbsp olive oil
1 large garlic clove, minced
1/4 tsp each: salt, black pepper
6 to 8 tomatoes
1 small red onion
1 jalapeño pepper, seeded
1/4 cup shredded fresh basil
1/4 to 1/2 cup chèvre (optional)
In large mixing bowl, whisk vinegar with oil, garlic, salt and pepper.
Core and cut tomatoes into 1-inch chunks.
Very thinly slice onion and separate into rings. Finely chop jalapeño.
Add vegetables to dressing; toss gently. Leave at room temperature for up
to half a day. Stir occasionally.
To serve, gently stir in basil. Sprinkle with chèvre, if desired, for more
substance. Serve on a bed of greens with crusty bread.
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