Saturday, June 23, 2012

Tomato and Onion Salad

  • 1/4 cup extra virgin olive oil 
  • 1 1/2 tablespoons balsamic vinegar 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon sugar 
  • 1/4 teaspoon pepper 
  • large tomatoes, thinly sliced 
  • medium-size sweet onion, thinly sliced 
  • 1/4 cup chopped fresh basil 
  • Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.

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