Our garden is exploding with beautiful tomatoes, plus, a friend had given me a couple of heirlooms. so what better way to enjoy them, than a salad?
This is a fabulously fresh salad, ideal as any side dish. The summer is just about over and here in Colorado, the air is getting cooler and cooler every day, so I’m going to enjoy these summer treats while I can.
INGREDIENTS:
5-6 tomatoes, cut into large chunks
1/2 a red onion, sliced
1/3 C olive oil
5 Tbs balsamic vinegar
12-15 basil leaves, cut into strips
1/4 C parsley, chopped
1 garlic clove, minced
1/8 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Spinach
DIRECTIONS:
In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper. Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!
- 5-6 tomatoes, cut into large chunks
- ½ a red onion, sliced
- ⅓ C olive oil
- 5 Tbs balsamic vinegar
- 12-15 basil leaves, cut into strips
- ¼ C parsley, chopped
- 1 garlic clove, minced
- ⅛ tsp sugar
- ¼ tsp salt
- ⅛ tsp black pepper
- Spinach
- In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper.
- Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!
