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Harvest tomato salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 tbsp ( 15 mL) balsamic vinegar
2 tbsp ( 30 mL) olive oil
1 large garlic clove, minced
1/4 tsp ( 1 mL) each of salt and pepper
6 (up to 8) tomatoes
1 small red onion
1 jalapeño pepper, seeded
1/4 cup ( 50 mL) shredded fresh basil
1/4 cup ( up to 1/2 cup, 50 to 125 mL) chèvre (optional)



Recipe



1. In a large mixing bowl, whisk vinegar with oil, garlic, salt and pepper. Core and cut tomatoes into 1 inch (2.5 cm) chunks. Add to dressing. As other vegetables are cut, add to dressing. Very thinly slice onion and separate into rings. Finely chop jalapeño pepper. When all the vegetables have been added, use a large spoon to toss gently. Salad can be left at room temperature for up to half a day. Stir occasionally.

2. When ready to serve, gently stir in basil. Sprinkle with chèvre for a more substantial salad.